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 ExtractÂ
- 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.
