Peach and Ricotta Cake

This is the cake recipe everyone always asks for...

Easter lunch has a lot going on, and dessert should be the easy part (I mean, it’s the part that everyone looks forward to, right??). My peach and ricotta cake is the one I turn to when I want something that looks beautiful, tastes incredible, and requires very little fuss!

Serves 8

Ingredients

200g caster sugar

Zest of 1 lemon

3 eggs

120ml extra virgin olive oil

250g ricotta (I usemy favourite is this one from Floridia Cheese)

1 tsp vanilla extract

190g plain flour

1½ tsp baking powder

½ tsp bicarb soda

Pinch of salt

2 peaches, sliced into wedges

¼ cup flaked almonds

1 tbsp raw sugar (or substitute for extra caster sugar)

Method

1. Preheat the oven to 170°C (fan-forced). Grease and line a 20cm round cake tin with baking paper.

2. In a large bowl, rub the lemon zest and caster sugar together with your fingers until fragrant.

3. Add the eggs and whisk until combined, then whisk in the olive oil, ricotta and vanilla until smooth.

4. Fold in the flour, baking powder, bicarb soda and salt until just combined.

5. Pour batter into the prepared tin and arrange the peaches on top, then sprinkle with the almonds and raw sugar.

6. Bake for 55-60 minutes, or until golden and a skewer inserted into the centre comes out clean

7. Allow the cake to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar and serve.

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Where to Buy Floridia Cheese in Adelaide 🧀

• Adelaide’s Finest Supermarkets (Foodland Frewville or Pasedena)

• Mercato

• Lucia’s (Adelaide Central Market)

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