Easy Blueberry Peach Ricotta Cake

By Tatyana's Everyday Food · 120 min

Ingredients

Instructions

1. Preheat the oven to 335°F. Line a 9-inch springform pan with parchment and spray the sides with non-stick spray.
2. Let all ingredients come to room temperature. Cream the softened butter, sugar, vanilla and optional peach extract for a few minutes until fluffy.
3. Beat in the eggs for a couple of minutes until well beaten. Mix in the ricotta until just combined.
4. In a separate bowl, combine the flour, almond flour, baking powder, baking soda and salt. Sift into the batter and beat on medium speed for about 1 minute, until just incorporated.
5. Chop half a peach for the filling. Toss the chopped peach and 1 cup of blueberries with 1 tbsp cornstarch, then fold into the batter with a spatula.
6. Spread the batter into the prepared pan and level the top.
7. Toss the remaining sliced peaches with 1 tbsp cornstarch and arrange them in a single layer over the cake. Sprinkle about ½ cup of blueberries on top.
8. Bake for 1 hour and 20 to 30 minutes, until a toothpick inserted in the centre comes out clean.
9. Remove from the pan and cool on a wire rack.
10. Optional whipped cream: whisk 1 cup chilled heavy cream, 1/3 cup confectioners' sugar and ½ tsp vanilla or peach extract, starting on slow speed and moving to high, for about 4 minutes, until stiff peaks form.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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