A wonderfully moist peach cake, that is full of fresh peaches and made without oil or butter. Lightly sweet, it's perfect to enjoy any time of day.
This Fresh Peach Ricotta Cake is wonderfully moist, but manages that without the need for butter or oil. Just eggs and ricotta, together with the usual suspects of flour and sugar. Into the lovely batter goes lots of fresh peach. Two of the peaches are cubed and folded into the batter, while the third is sliced and scattered on top. It's all finished off with a sprinkling of brown sugar and salt and some sliced almonds.
This cake is lightly sweet, which makes it perfect to enjoy any time of day!
Peaches: Firm, but ripe peaches are best here. I haven't tried this with anything other than fresh peaches, so I don't know if frozen or canned will work here. I left the peel on for mine (be sure to scrub well). You can certainly peel if you like.
Start with 3 large peaches or if your peaches are smaller, use 4 - 6.
Ricotta: Any variety of ricotta is fine here. I always use full-fat ricotta, so I haven't tested this with "light". Keep in mind there is no butter or oil in this cake, so the only fat (moisture) will come from the ricotta. As such, full-fat ricotta is recommended here.
The perfect size springform pan for this cake is 9-inch. That will give you a cake with decent height. A 10-inch springform pan will work, though the cake will be thinner and may cook more quickly.
It can be tricky to know when this cake is cooked through. Be sure to test in the very centre of the cake and test in several spots, trying to avoid the peaches. When in doubt, leave it in the oven a few minutes longer, to be sure. The cake should be quite golden when done.
This cake keeps fairly well stored at room temperature or in the fridge. It is the kind of cake that will get more moist as it sits, due to the moisture from all the fruit.
Peach Ricotta Cake
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- Pinch salt
- 3 large eggs (at room temperature)
- 2 cup white sugar
- 1 cup ricotta cheese (full-fat recommended)
- 3 large peaches (peeled or not, as you like)
- Flaked almonds
- Brown sugar
- Pinch salt
- Icing/Confectioners' sugar (for dusting)
- Preheat oven to 350F with rack in the centre of the oven. Grease a 9 or 10-inch springform pan and line the bottom with a round of parchment paper. Set aside. *A 9-inch springform is the best option, if you have that size.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Prepare the peaches by peeling, if desired, then cutting 2 of the peaches into cubes and then cut the 3rd peach into slices. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the white sugar until light in colour and fluffy, about 3 minutes. Add the ricotta and mix in. Add the flour mixture and mix until combined.
- Using a spatula, gently fold in the 2 cubed peaches until combined well with the batter. Spoon the batter into prepared pan and smooth the top. Arrange the sliced peaches on the top of the batter. Scatter some flaked almonds on top, then sprinkle with a bit of brown sugar and and pinch of salt.
- Bake in preheated oven as follows: for a 9-inch springform pan, bake for 75-80 minutes. For a 10-inch springform, baking time will be shorter, about 60-65 minutes. In all cases, cake should have pulled away from the sides of the pan and the top should be evenly golden. You can test centre with a skewer to be sure it is cooked in the middle.
- Allow cake to cool in the pan for 15 minutes, then run a knife around the outside and carefully remove the outside ring from the springform pan. Allow to cool completely before removing from the pan base.