This Peach Dessert Cake is a symphony of flavours, each slice a harmonious blend of buttery sponge, creamy ricotta and the luscious sweetness of peaches. It’s a cake that celebrates the joy of baking and the pleasure of sharing.
Ingredients:
- 825g tin of peach slices in juice, drained
- 125g butter, softened and cubed, at room temperature
- 215g (1 cup) caster sugar
- 2 teaspoons vanilla extract
- 2 eggs, beaten
- 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
Method:
Preheat the oven to 180°C (350°F). Grease and line the base and sides of a 22cm (9in) round springform tin with baking parchment.
In a large mixing bowl, cream the butter, caster sugar and vanilla extract until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Fold in the soft ricotta until just combined.
Sift in the self-raising flour and almond meal, then add the milk. Gently fold in until just combined.
Pour half the cake mixture into the prepared tin.
Arrange half the peach slices on top.
Pour the remaining cake mixture over the peaches and smooth down the top.
Place the remaining peach slices on top.
Bake for 50-60 minutes or until a skewer inserted in the centre of the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Serve the cake with a dollop of whipped cream on top or on the side.
