Rustic Peach & Ricotta Cake
Rustic Peach & Ricotta Cake made with a couple of very ripe peaches are blended into the batter along with creamy ricotta, all-purpose flour, and whole wheat flour.
Before baking, more peach slices are arranged over the batter and finished with a generous sprinkle of brown sugar. As the cake bakes, the peaches gently caramelize while the brown sugar creates a delicate, crisp crust that contrasts beautifully with the tender interior. It’s a simple, rustic cake perfect for breakfast, afternoon coffee, or a light summer dessert.
Serves: 4 Prep Time: 20 minutes Cook Time: 45–50 minutes.
- 2 very ripe peaches, peeled and blended (about 1 cup / 240 g puree)
- 1 ripe peach, thinly sliced (for the topping)
- 1 cup whole milk ricotta (250 g)
- 2 large eggs
- ⅓ cup light brown sugar (70 g), plus 2 tablespoons for the topping
- ¼ cup vegetable oil or light olive oil (60 ml)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (120 g)
- ½ cup whole wheat flour (60 g)
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
Method
- Preheat the oven to 350°F (175°C), Gas 4. Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- Blend the peeled peaches until smooth.
- In a large bowl, whisk together the ricotta, eggs, brown sugar, oil, vanilla, and peach puree until smooth.
- In another bowl, combine the all-purpose flour, whole wheat flour, baking powder, and salt.
- Fold the dry ingredients into the wet mixture just until combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Arrange the peach slices over the surface in a rustic pattern. Sprinkle evenly with the remaining brown sugar.
- Bake in static oven for 45–50 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the peach & ricotta cake cool in the pan for 10–15 minutes before transferring it to a wire rack. Serve slightly warm or at room temperature.
Notes
- Very ripe peaches give the cake the best flavour and natural sweetness.
- Whole milk ricotta creates a richer, softer crumb.
- The cake keeps well for up to 3 days in an airtight container at room temperature, or up to 5 days refrigerated.
- Delicious on its own or served with whipped cream, Greek yogurt, or vanilla ice cream.
