5 from 1 vote

Ricotta and peach cake

Course Dessert, Cake
Cuisine Italian
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8
Author Giulia


  • 500 g of fresh sheep milk ricotta
  • 1 pinch of salt
  • 1 heaping tablespoon of potato starch
  • 4 tablespoons of raw cane sugar
  • 4 egg yolks
  • 2 egg whites
  • Grated zest of 2 organic lemons
  • A few sprigs of lemon thyme

To top the cake

  • 2 nectarines
  • 2 tablespoons of raw cane sugar
  • Juice of 1/2 lemon
  • 1/2 vanilla bean


  • Sift the ricotta and mix it with a wooden spoon until smooth.
  • Add the potato starch, raw cane sugar, egg yolks, grated lemon zest and lemon thyme leaves. Finally gently fold in the two whipped egg whites.
  • Heat the oven to 180°C, butter a 24 round cake pan, dust with potato starch and scrape in the batter.
  • Bake for about 50 minutes, until golden and firm. Let cool then unmould onto a serving dish.
  • In the meantime, wash the peaches, slice them and cook them with lemon juice, sugar and vanilla for 5 minutes, then spoon them with their sugar onto the cake.
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