Ingredients
Scale
- 1 cup granulated sugar
- 2 tablespoons light brown sugar (or additional granulated sugar)
- ½ lemon, zested
- ½ cup unsalted butter, melted and slightly cooled
- 1½ cups ricotta cheese, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 3 large eggs, room temperature
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1¾ teaspoons baking powder
- 1 cup chopped peaches plus thin peach slices for topping (optional)
- ½ cup fresh raspberries plus a few extra raspberries, halved, for topping
- ⅓ cup sliced almonds for topping (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine granulated sugar, brown sugar, and lemon zest.
- Add melted butter, ricotta cheese, vanilla extract, almond extract (if using), and eggs; whisk until smooth and combined.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Gently fold in chopped peaches and raspberries.
- Pour batter into a greased or parchment-lined 9-inch springform pan.
- Arrange thin peach slices and halved raspberries on top of the batter; sprinkle sliced almonds if desired.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake in the pan for 30 minutes, then release the springform and transfer to a serving plate.
- Dust with powdered sugar before serving if desired.
Notes
Ricotta cheese keeps the cake moist and tender. Use fresh or frozen peaches and raspberries depending on availability. The almond extract is optional but adds a nice depth of flavor. This cake pairs well with coffee or a light dessert wine.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg