Italian Fresh Peach Ricotta Cake

Ricotta cakes are a beloved staple of Italian home baking, prized for their tender crumb. Fresh peaches, olive oil, and almond lend this one a sunny stone-fruit character perfect for late summer.

Serves 8 · 20 min prep · 45 min cook

Estimate for one serving

• 310 cal
• 8g protein
• 36g carbs
• 15g fat

Every recipe here is free to read.

Ingredients

• 3 large fresh ripe peaches
• 1 cup whole-milk ricotta cheese
• 3/4 cup granulated sugar
• 3 large eggs
• 1/3 cup extra-virgin olive oil
• 1 1/4 cups all-purpose flour
• 1/2 cup almond flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 cup sliced almonds
• for dusting powdered sugar

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.
2. 2Pit and thinly slice two of the peaches; dice the third peach into small pieces and set aside.
3. 3In a large bowl whisk the ricotta, sugar, eggs, olive oil, vanilla, and almond extract until smooth and creamy with no lumps.
4. 4In a separate bowl whisk together the all-purpose flour, almond flour, baking powder, and salt.
5. 5Fold the dry mixture into the ricotta batter just until combined; the batter will be thick and slightly textured.
6. 6Gently fold in the diced peach so the pieces are evenly distributed without crushing them.
7. 7Scrape the batter into the prepared pan and smooth the top. Arrange the peach slices in a decorative overlapping circle on the surface, then scatter sliced almonds over everything.
8. 8Bake until the edges are golden, the center springs back lightly when touched, and a toothpick inserted near the middle comes out with a few moist crumbs, 40 to 45 minutes.
9. 9Cool the cake in the pan on a wire rack for 20 minutes, then release the springform ring.
10. 10Dust generously with powdered sugar just before slicing and serving slightly warm or at room temperature.