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Raspberry Peach Ricotta Cake

  • Author: Elizabeth Buuck
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 1 hour 5 minutes
  • Yield: 1 9" Cake 1x

Description

Light and moist ricotta cake with fresh raspberries, peaches, and homemade whipped cream.


Ingredients

Scale
  • 1 C (215 g) Granulated Sugar
  • 1/2 C (113 g) Salted Butter, melted
  • Zest and Juice from 1 Lemon (2 TBSP fresh lemon juice)
  • 1 tsp Vanilla Extract 
  • 1/2 tsp Almond Extract
  • 3 Lg Eggs, at room temperature
  • 1 1/2 C (385 g) Whole Milk Ricotta, at room temperature
  • 1 1/2 C (200 g) All Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 C (95 g) Fresh Raspberries
  • 1 C (150 g) Diced Fresh Peaches + extra for topping
  • 1/4 C Sliced Almonds for topping *Optional
  • Powdered Sugar for dusting

Homemade Whipped Cream

  • 1/2 C Whipping Cream
  • 1/2 tsp Vanilla Extract
  • 3 TBSP Powdered Sugar

Instructions

  • Preheat the oven to 350 and line a 9″ springform pan with parchment paper and nonstick spray.
  • In a large mixing bowl, whisk the sugar and melted butter until combined.
  • Add the lemon zest and juice, almond extract, vanilla extract, and eggs. Whisk to combine.
  • Whisk in the ricotta.
  • In a separate small mixing bowl, whisk together the flour, baking powder, and salt.
  • Fold the dry ingredients into the wet using a rubber spatula. Mix just until combined.
  • Fold in the fresh fruit, being careful not to squish the raspberries.
  • Pour the cake batter into the prepared pan and spread into an even layer.
  • Decorate the top however you like. I arranged thin slices of peach around the edges and sprinkled slices almonds on top.
  • Bake at 350 for 45 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
  • Let cake cool in the pan for 15-20 minutes, then remove and let cool completely. Serve chilled or at room temperature with a dollop of whipped cream and a fresh peach slice. Dust with powdered sugar.

Notes

Cake will keep in an airtight container in the fridge for up to a week.

Keywords: ricotta cake, peach ricotta cake, Italian ricotta cake