This easy cake made with canned peaches, smooth ricotta and almond milk can be served with whipped cream as dessert or for morning or afternoon tea.
825g can peach slices in juice
125g butter, chopped, at room temperature
215g (1 cup) caster sugar
2 tsp vanilla extract
375g smooth ricotta
190g (1 1/4 cups) self-raising flour
75g (3/4 cup) almond meal
60ml (1/4 cup) milk
Cream, whipped to stiff peaks, to serve
5 Method Steps
Step 1Preheat oven to 170C/150C fan forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with 2 layers of baking paper. Drain the peaches(825g can peach slices in juice), reserving 60ml (¼ cup) of the juice. Finely chop enough peaches to fill a 1/2 cup measure.
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Step 2Use electric beaters to beat the butter (125g butter, chopped, at room temperature), sugar (215g (1 cup) caster sugar) and vanilla (2 tsp vanilla extract) until pale and creamy. Add the eggs (2 eggs), 1 at a time, beating until just combined. Add the ricotta (375g smooth ricotta) and beat until smooth.
Step 3Combine the flour (190g (1 1/4 cups) self-raising flour), almond meal (75g (3/4 cup) almond meal) and milk (60ml (1/4 cup) milk) with the butter mixture. Fold in the chopped peaches. Spoon the mixture into the prepared pan and smooth the surface. Arrange remaining peaches over the batter.
Step 4Bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool slightly before transferring to a wire rack to cool completely.
Step 5Spoon over reserved juice and serve warm or cold with whipped cream (Cream, whipped to stiff peaks, to serve).