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Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
Prepare the peaches: Peel and slice the peaches. Set aside.
Make the batter: In a large bowl, whisk together the ricotta cheese, eggs, sugar, vanilla extract, and almond extract (if using). Mix until smooth and well-combined.
Add the dry ingredients: Stir in the cornstarch and salt into the ricotta mixture until smooth.
Combine: Gently fold in the sliced peaches, making sure they are evenly distributed in the batter.
Bake: Pour the batter into the prepared cake pan. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serve: Dust with powdered sugar before serving, if desired.
Serving and storage tips:
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