Nothing says indulgence like a rich, creamy dessert paired with the fresh, vibrant flavors of fruit. This Strawberry & Peach Ricotta Cake combines the tangy zest of lemon, the sweetness of strawberries and peaches, and the creamy texture of ricotta, creating a dessert that feels luxurious yet simple to make. Whether you’re preparing for a special occasion, hosting a gathering, or just craving something sweet to enjoy with your loved ones, this cake is the perfect choice.
The cake’s light and fluffy texture, coupled with its rich fruity topping, offers a delicate balance of flavors that will leave your taste buds wanting more. The beauty of this recipe is not just in its taste, but in how effortlessly it comes together, making it an easy yet impressive dessert. It’s the kind of cake that looks and tastes like a labor of love, yet it’s simple enough for anyone to prepare, whether you’re an experienced baker or a beginner.
The Strawberry & Peach Ricotta Cake can be enjoyed any time of the year, but it’s especially refreshing in the warmer months when fresh, juicy strawberries and peaches are in season. It’s versatile, so you can adjust the fruits according to your preference or what’s available at your local market.
Full Recipe:
Ingredients:
- For the Cake:
- 3 eggs
- A pinch of salt
- 50g (1.76oz) sugar
- 20 ml (0.7 fl oz) vegetable oil
- 70g (2.46 oz) flour
- For the Fruit Filling:
- Juice of 1 lemon
- 100g (3.5 oz) strawberries
- 20g (0.7 oz) sugar
- 15g (0.5 oz) cornstarch
- 200g (7 oz) canned peaches (drained)
- For the Ricotta Cream Filling:
- 2 eggs
- 1 teaspoon vanilla sugar
- 30g (1 oz) cornstarch
- 100g (3.5 oz) ricotta cheese
- 80g (2.8 oz) condensed milk
- 100 ml (3.5 oz) whipped cream
Steps:
Making the Cake Base:
- Preheat the Oven:
- Preheat your oven to 180°C (356°F). Grease and line a round cake pan with parchment paper to prevent the cake from sticking.
- Prepare the Batter:
- In a large mixing bowl, whisk the eggs and a pinch of salt together until they are frothy.
- Add the sugar and continue to whisk until the mixture becomes thick and pale in color.
- Slowly drizzle in the vegetable oil while whisking, and then fold in the flour, mixing until fully incorporated. You should have a smooth batter.
- Bake the Cake:
- Pour the batter into the prepared cake pan. Use a spatula to smooth the top evenly.
- Bake for 15-20 minutes, or until the cake is lightly golden on top and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Preparing the Fruit Filling:
- Prepare the Fruit:
- Slice the strawberries into small pieces and set them aside.
- Drain the canned peaches, reserving some of the juice. Cut the peaches into small cubes.
- Cook the Strawberry and Peach Filling:
- In a small saucepan, combine the lemon juice, strawberries, sugar, and cornstarch. Heat over medium heat, stirring constantly until the mixture begins to thicken. This should take about 5 minutes.
- Once thickened, remove from heat and stir in the diced peaches. Set aside to cool.
Making the Ricotta Cream:
- Prepare the Ricotta Cream:
- In a medium-sized mixing bowl, whisk the eggs and vanilla sugar together until light and fluffy.
- Sift in the cornstarch and mix to combine.
- Add the ricotta cheese and condensed milk, continuing to whisk until smooth and creamy.
- Gently fold in the whipped cream to create a light and airy texture.
Assembling the Cake:
- Layer the Cake:
- Once the cake has cooled, cut it into two even layers.
- Spread the ricotta cream evenly over the bottom layer of the cake.
- Spoon the strawberry and peach mixture over the ricotta cream, making sure to spread it out evenly.
- Top and Serve:
- Place the second cake layer on top of the fruit mixture, pressing down gently to secure the layers.
- Optionally, dust the top with powdered sugar for a finished touch, or add extra fresh fruit as decoration.
Prep Time:
15 minutes
Cooking Time:
20 minutes
Total Time:
35 minutes (excluding cooling time)
Servings:
8-10
Calories per Serving:
Approx. 250 kcal per serving
Why This Recipe is Timeless:
The Strawberry & Peach Ricotta Cake is a perfect balance of sweetness, creaminess, and fresh fruitiness. It’s a dessert that appeals to both kids and adults, offering a familiar flavor profile while still feeling unique with the addition of ricotta and condensed milk. This cake is timeless because it incorporates classic flavors—strawberries, peaches, and cream—that have been loved for generations, and it adapts effortlessly to various tastes.
It’s a versatile recipe that can be modified to fit any season. In winter, you can use frozen fruits or even try other fruit fillings like apples or pears, making this recipe perfect for year-round enjoyment. The soft, moist cake base combined with the rich ricotta cream ensures that every bite is satisfying, making it a dessert that never goes out of style.
The freshness of the fruit filling gives it a lightness, while the creamy ricotta filling adds richness and depth. Whether served as a casual afternoon treat or at a festive gathering, this cake never fails to impress.
Nutrition Facts:
- Calories: 250 kcal (per serving)
- Total Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 2g
- Sugars: 18g
- Protein: 4g
- Cholesterol: 70mg
- Sodium: 60mg
FAQs:
Q1: Can I use other fruits instead of peaches and strawberries?
A: Absolutely! This cake is very versatile, and you can use any fruit of your choice. Raspberries, blueberries, or even tropical fruits like mangoes or pineapples would work wonderfully.
Q2: Can I make this cake ahead of time?
A: Yes, this cake can be made a day or two in advance. Keep it stored in an airtight container in the refrigerator. The flavors will develop even further, making it an ideal make-ahead dessert.
Q3: Is there a substitute for ricotta cheese?
A: If you don’t have ricotta cheese, you can substitute it with mascarpone, cream cheese, or even Greek yogurt for a similar creamy texture.
Tips for Making the Cake:
- For Extra Fluffiness: Make sure to beat the eggs well until they’re frothy. This will help the cake rise and give it a light, airy texture.
- Flavor Boost: Add a splash of vanilla extract or almond extract to the cake batter for an extra layer of flavor.
- Fruit Variations: Use fresh, ripe fruits for the best flavor. If fresh fruits aren’t available, frozen fruits can also be used. Just make sure to thaw them and drain excess liquid before cooking.
Storage Tips:
- Refrigeration: Store any leftover cake in an airtight container in the fridge for up to 2-3 days. This helps preserve the freshness of the ricotta filling.
- Freezing: If you wish to freeze the cake, wrap individual slices in plastic wrap and place them in a freezer-safe bag. The cake can be frozen for up to 1 month. Allow it to thaw in the refrigerator overnight before serving.
Conclusion:
This Strawberry & Peach Ricotta Cake is not just a dessert, but an experience—a perfect blend of fluffy cake, creamy filling, and sweet, fresh fruit. Its versatility, ease of preparation, and timeless flavor make it an excellent choice for any occasion. Whether you’re hosting a dinner party, celebrating a special event, or just satisfying your sweet tooth, this cake is sure to impress. Its lightness and rich taste will make it a crowd-pleaser, and its simple yet sophisticated flavors will make it a favorite for years to come. Enjoy every bite, and savor the magic of this delicious dessert!