Description
A delightful cake combining juicy peaches and sweet blueberries with a creamy ricotta base, perfect for any gathering.
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 (can also use skim)
- 2 cups all-purpose flour
- 1/4 cup almond flour (or 2 tbsp all-purpose flour)
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 3 large peaches
- 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
Instructions
- Preheat the oven: Set your oven to 335°F (170°C).
- Prepare your pan: Line a 9-inch springform pan with parchment paper and spray the sides with non-stick baking spray.
- Cream the butter and sugar: In a large mixing bowl, cream together the butter, sugar, vanilla extract, and peach extract (if using) for about 3-4 minutes until light and fluffy.
- Incorporate the eggs: Add eggs one at a time, beating for 2 minutes after each until fully combined.
- Add the ricotta: Gently fold in the ricotta cheese until smooth.
- Mix the dry ingredients: In a separate bowl, combine flours, baking powder, baking soda, and salt. Sift them into the batter, mixing until just combined.
- Prepare the fruit: Slice peaches and chop half of one. Toss chopped peaches and 1 cup of blueberries with 1 tbsp of cornstarch.
- Transfer the batter: Pour the cake batter into the prepared pan. Arrange the sliced peaches and remaining blueberries on top, tossing them with the remaining cornstarch.
- Begin baking: Bake for 80-90 minutes or until a toothpick comes out clean.
- Cool and prepare whipped cream: After cooling, whip together heavy cream, confectioner’s sugar, and extract until soft peaks form.
Notes
Make the batter a day in advance and refrigerate before baking. For air fryer, reduce time to 30-40 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg