Peach Ricotta Cake

Peach Ricotta Cake

This cake is made with ricotta cheese and peach,
it's very soft, fluffy and moist
with full of peaches on inside of cake

     Ingredients      

For 7-inch round cake pan

All-purpose flour 1 cup (110g)
Baking powder 1 teaspoon 
Salt 1/4 teaspoon
Unsalted butter (room temperature) 1/3 cup (75g)
Sugar 1/2 cup (110g)
Egg(room temperature)  2
Vanilla extract 1 teaspoon
Ricotta cheese(room temperature)  3/4 cup (200g)
Peaches, sliced 120g (Canned or fresh)
Peaches, chopped 120g (Canned or fresh)

Optional
Powdered sugar 1 tablespoon

☕☕☕

Grease cake pan with butter, and dust with flour

Or line with parchment paper in the bottom and the sides of pan

Preheat oven to 180°C / 350°F .

Mix the flour, baking powder and salt together,

and set aside

In a large bowl,  whisk the butter and sugar

with hand mixer on the high speed for about 3-5 minutes

until pale and fluffy

Add vanilla extract and ricotta cheese,

whisk with hand mixer on medium speed

Add egg one by one at time,

whisk with hand mixer on medium speed

Add flour in batches,

and whisk with hand mixer on low speed

until the cake batter is combined 

Add chopped peaches,

and using a spatula fold peaches into the batter

Pour the cake batter into cake pan,

using a spatula smooth out

Place sliced peaches on top of cake batter

Bake at 180°C / 350°F for 40-50minutes
until top is golden brown 
and a skewer inserted in the center comes out clean

Place cake on a wire rack to cool for 10 minutes,

then remove cake from pan

Sprinkle powdered sugar over the top of cake

( Optional )

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