Basil Peach Ricotta Cake
A moist Italian Ricotta Cake Recipe made with fresh basil, lemon, and yellow peaches.
Ingredients
- 1 ¾ cups (219 grams) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 2 tablespoons fresh basil leaves finely chopped
- 1 cup (200 grams( granulated sugar
- ½ cup (113 grams) unsalted butter softened
- 3 large eggs room temperature
- 1 teaspoon vanilla bean paste
- 1 tablespoon fresh lemon zest packed
- 1 ⅓ cups (300 grams) ricotta cheese room temperature
- 1 cup yellow peaches cut into small chunks, pit and skin removed
- ¼ cup confectioner's sugar for dusting
Instructions
- Preheat oven to 350 F (180 C) then prepare a 9 inch springform 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.
- Using the bowl of a stand mixer fitted with the paddle attachment on medium high speed, beat together the sugar and butter until fluffy and pale. About 1-2 minutes.
- Add the lemon zest and vanilla bean paste and mix just to incorporate.
- 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.
- Add in each egg one at a time while continuing to mix on medium speed.
- 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.
- 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.
- 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 springform pan on a wire rack to cool completely.
- Remove collar and carefully transfer cake to serving dish.
- Sift confectioner's sugar onto cooled cake, slice and serve.