Ricotta, Peach And Raspberry Cake
Prep Time: 15 mins.
Cook Time: 55 mins.
Serves: 1 cake
A moist ricotta and olive oil cake studded with peaches and raspberries, topped with flaked almonds and served with fragrant orange and vanilla ricotta. A simple, elegant cake for afternoon tea or dessert.
Ingredients
Cake
Orange ricotta
Method
- Preheat the oven to 175°C and line a 23 cm cake tin with baking paper.
- Sift the flour into a medium bowl. Add the almond meal and salt, and mix to combine.
- Place caster sugar and lemon zest into a large bowl. Rub the zest into the sugar using your fingertips. Add eggs and whisk until well combined and slightly pale in colour
- Add ricotta, oil, and vanilla. Whisk until smooth
- Add the flour mixture to the wet ingredients and whisk gently until combined.
- Spoon the batter into the prepared cake tin. Arrange peach slices on top, then scatter with raspberries and flaked almonds.
- Bake for 55 minutes or until golden and a skewer inserted into the centre of the cake comes out clean. Leave to cool for at least 45 mins before removing from tin.
- To make the orange ricotta, add the Perfect Italiano Ricotta, orange zest and vanilla to a small bowl and stir to combine.
- Serve the sliced cake topped with the orange ricotta.
More Tips
- This cake can be served slightly warm or at room temperature.
- Fresh peaches, apricots or apples can be used in place of the tinned peaches.
- Frozen berries can be used if fresh are not available.
