A lovely, moist cake, full of fresh peaches and made without the need for butter or oil.
3largeeggsat room temperature
1cupricotta cheesefull-fat recommended
3largepeachespeeled or not, as you like
Icing/Confectioners' sugarfor 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.
Be sure to scroll up to read the Ingredient Notes and Cook's Notes, for more helpful tips, substitution suggestions and suggested variations and/or serving suggestions for this recipe.