Description
A delightful summer cake featuring peaches and blueberries baked into a rich, fluffy ricotta batter, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter (softened at room temp)
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 tsp peach extract (optional)
- 4 large eggs (at room temp)
- 1 cup whole milk ricotta cheese
- 2 cups all-purpose flour
- 1/4 cup almond flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 3 large peaches (chopped)
- 1 1/2 cups blueberries
- 2 tbsp cornstarch (divided)
- 1 cup heavy cream (chilled)
- 1/3 cup confectioner’s sugar
- 1/2 tsp vanilla or peach extract (for whipped cream)
Instructions
- Preheat your oven to 335°F (170°C) and prepare a 9-inch springform pan, lining the bottom with parchment paper.
- Cream together the softened butter, sugar, vanilla, and optional peach extract until fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the ricotta cheese until smooth.
- Sift together the flour, almond flour, baking powder, baking soda, and salt in a separate bowl.
- Incorporate the dry ingredients into the wet mixture slowly, mixing until just combined.
- Prepare the fruit by tossing peaches and one cup of blueberries with one tablespoon of cornstarch.
- Gently fold the fruit into the batter, being careful not to crush the blueberries.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for about 80-90 minutes, until a toothpick inserted comes out clean.
- Cool on a wire rack for 15 minutes and whip the cream with confectioner’s sugar and extract.
- Serve with whipped cream on the side.
Notes
For best results, bake a day ahead and store in an airtight container. Serve with fresh whipped cream or a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg