Peach & Ricotta Cake

Recipe & Video

If you’ve been following me since 2020 then you probably are already familiar with my Strawberry Ricotta Cake. So many people have made it and posted it since then! The thing is, a lot of people got stuck on the fact that I used strawberries in the video I posted to Instagram. But in reality I first made this cake with figs and have most lately been using peaches and plums. In other words: Any fruit is fair game.

Since I updated the video I thought I’d share it here (also wanted to show off my new polka dotted apron.) And I’m also including the original recipe below. As we head into the fall I’m going to be turning to apples and pears, but in the meantime I might try grapes. Let me know what fruit you use.

PS: A LOT of people have told me that their fruit sinks to the bottom of the batter. Of course this doesn’t affect the taste, but I understand your pain. I think this may have to do with the ricotta being too wet. If it seems gloppy, then drain it in a sieve for a few hours, or even over night. The batter should be quite stiff, as seen in the video.