Seasons and Suppers · by Jennifer Maloney★ 4.9 (27)
Peach Ricotta Cake
NUTRITION · PER SERVING90M COOK
CAL 17%·PRO 16%
CARBS 67G77% OF CAL
3G FIBER47G SUGAR16G OTHER
FAT 6G16% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, tender peach cake made with ricotta instead of butter or oil, studded with fresh peaches and topped with almonds. Delicate, fruity, and less heavy than traditional cakes.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups all-purpose flour (spooned and levelled)
- 1/2 teaspoon baking powder
- Pinch salt
- 3 large eggs (at room temperature)
- 2 cups white sugar
- 1 cup ricotta cheese (full-fat recommended)
- 3 large peaches (peeled or not, as you like)
- Flaked almonds
- Brown sugar
- Icing/Confectioners' sugar (for dusting)
At a glance
PER SERVING · TIME 90M
CAL 17%·PRO 16%
CARBS 67G77% OF CAL
3G FIBER47G SUGAR16G OTHER
FAT 6G16% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 92mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 229mg
- Calcium
- 77mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 92MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.