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Peach dessert cake recipe
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Delicious peach ricotta cake with almond milk, perfect for dessert or tea time, topped with whipped cream.
Ingredients:
  • 825g can peach slices in juice
  • 125g butter, chopped, at room temperature
  • 215g (1 cup) caster sugar
  • 8.80 gm vanilla extract
  • 2 eggs
  • 375g smooth ricotta
  • 190g (1 1/4 cups) self-raising flour
  • 75g (3/4 cup) almond meal
  • 60ml (1/4 cup) milk
  • Cream, whipped to stiff peaks, to serve
Instructions:
  • Preheat your oven to 170C (150C fan forced) and generously grease a 6cm-deep, 22cm round cake pan. Line both the base and sides of the pan with two layers of baking paper. Drain the peaches, saving 60ml (¼ cup) of the juice. Finely chop peaches until you have enough to fill a 1/2 cup measure.
  • With electric beaters, whip together the butter, sugar, and vanilla until light and creamy. Mix in the eggs one at a time until just combined. Then add the ricotta and beat until smooth.
  • Mix the flour, almond meal, and milk into the butter mixture. Gently fold in the chopped peaches. Transfer the batter into the prepared pan, smoothing the top. Place the remaining peach slices on top of the batter.
  • Bake for 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Allow the cake to rest in the pan for 1 hour to slightly cool before transferring it to a wire rack to cool completely.
  • Drizzle the reserved juice and serve either warm or cold topped with whipped cream.

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