Basil Peach Ricotta Cake
A light and tender peach cake made with creamy ricotta, fresh basil, and juicy summer peaches for a twist on classic ricotta cake.
Servings: 8 servings
Equipment
Ingredients
- 219 grams all purpose flour 11% protein
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 tablespoons fresh basil leaves finely chopped
- 200 grams granulated sugar
- 1 tablespoon fresh lemon zest packed
- 113 grams unsalted butter softened
- 3 large eggs room temperature
- 1 teaspoon vanilla bean paste
- 320 grams ricotta cheese room temperature
- 165 grams fresh yellow peaches cut into small chunks, pit and skin removed
- 30 grams powdered sugar for dusting
Instructions
- Preheat oven to 350℉ (180℃) then prepare a 9-inch springform pan or round cake pan with non-stick baking spray and line the bottom with parchment paper.
- Using a medium mixing bowl, whisk together the flour, baking powder, salt and fresh basil. Set aside.219 grams all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon fine sea salt, 2 tablespoons fresh basil leaves
- Add the lemon zest to the sugar in the bowl of a stand mixer. Work the zest into the sugar by hand or with a fork to allow the sugar to absorb the lemon oil.200 grams granulated sugar, 1 tablespoon fresh lemon zest
- Using the bowl of a stand mixer fitted with the paddle attachment on medium high speed, beat together the lemon sugar and butter until fluffy and pale. About 1-2 minutes.113 grams unsalted butter
- Mix in the vanilla and then one egg at a time.3 large eggs, 1 teaspoon vanilla bean paste
- Scrape down the sides and bottom of the bowl with a rubber spatula. Do this as needed throughout mixing to ensure nothing gets stuck to the bottom of the bowl.
- Then, spoon in half of the flour mixture, allowing it to be completely incorporated into the batter.
- Next, mix in all of the ricotta cheese.320 grams ricotta cheese
- Finally, add the remaining half of the flour mixture, and be sure to scrape the sides and bottom of the bowl one last time before a final mix.
- Add the chopped peaches and fold them into the batter gently with a rubber spatula.165 grams fresh yellow peaches
- Transfer the batter to the prepare pan and level with an offset spatula.
- Bake the cake on the middle rack of the oven for 40-45 minutes until the top is set and a toothpick inserted into the center comes out with just a few moist crumbs.
- Place the cake pan on a wire rack to cool completely. Remove cake from the pan and transfer to serving dish.
- Sift confectioners sugar onto cooled cake. Slice and serve with a dollop of whipped cream.30 grams powdered sugar