Peach and ricotta cheese cake

• 20 minutes to prepare • 50 minutes to cook • Serves 12

Just peachy

 

I've shared another delicious recipe with peach fruits recently, and this is the last one before I move on to some more varieties of the Summer's bounty.

This fresh peach ricotta cake is wonderfully moist, but manages that without the need for extra effort. Just eggs and ricotta, and some butter, together with the usual suspects of flour and sugar. 

On the lovely batter goes lots of fresh peach, sliced and placed on top. It's all finished off with a sprinkling of brown sugar. 

This cake is lightly sweet, which makes it perfect to enjoy any time of day!

Here are ingredients for a 12-serving recipe (22-cm diameter baking pan)

250 g flour 00
160 g sugar
100 g butter
4 eggs
1 sachet vanilla baking powder
60 g  cow milk 
250 g  cow milk ricotta cheese

4 peaches

salt

1. Drain ricotta cheese in a colander and store it in the refrigerator
2. Preheat oven to 180°C
3. Beat eggs with sugar and a pinch of salt for about 15 minutes
4. Add the butter - melted - and the milk, very slowly, while you keep whisking
5. Then, add ricotta cheese, too
6. Incorporate sifted flour and baking powder to the mixture. Whisk well
7. Grease and dust the baking pan with flour
8. Pour the filling into the baking pan and level well
9. Peel and cut peaches into slices, then distribute them on the top of the cake. Sprinkle with some sugar
10. Bake the cake at 180° for 50 minutes. (Do not open the oven for at least the first half of the baking time and perform the toothpick test at the end, to be sure baking is done)
11. Let the cake to cool down completely, then transfer it on a serving platter

Nutrition Facts are detailed in the table below. Data is provided per serving.