Peach Ricotta Cake
This cake is an easy to prepare cheesecake made up of ricotta. It may not be very smooth and silky but it has wonderful flavours and perfect for a last minute dessert. The base is prepared in a food processor. Baked and topped with the filling that is then baked further.
Serve it warm or cold it is your own preference.
Serves 10 - 12 persons
9 inch spring form pan, lined with parchment. Butter the pan.
Preheat the oven to 325 F/160C
1 bottle of peaches 1lb/500gm, sliced and drained kept aside
1/2 cup ground almonds
1/2 cup flour
1/2 cup sugar
1/2 cup butter
1/2 tsp baking powder
pinch of salt
1 large egg
In a food processor using the pulse button bring all of the above together.
Over turn it in your pan and press it down with the back of a spoon evenly.
Bake in the preheated oven for 25 minutes until the base is baked through. It should be slightly golden brown. Remove from the oven and immediately place the peaches all around in a ring, keeping aside a few to decorate on top.
8 oz/250 gm ricotta cheese at room temperature
6 tbsp cream mixed in with a few drops of lemon juice; stir and it will thicken
2 large eggs
1/4 cup sugar
1 tsp vanilla
In the same food processor ( unwashed works fine ) add the cheese, thickened cream, eggs, sugar and vanilla. Blend until smooth.
Gently pour over the peaches and place in the oven; reducing the temperature to 300F/ 148C. Bake for 30 minutes until just set. The center will have a jiggle while the edges will be golden brown.
Allow it to rest for at least an hour to set.
Decorate with remaining peaches and cool.
Keep the peaches on a paper towel to drain completely this ensures the pastry does not get soggy.
While not all fruits would be suitable for this recipe, plums and pineapple are two best substitutes I have tested. Apricots are also a perfect combination.
Fresh fruit is always recommended. It needs to be blanced, peeled, cooled and sliced before using.
The ricotta may remain granular. If you prefer it "textured" keep it cold before blending it in the processor.
Do not overcook as it will get dry and crumbly.
If you do not have a springform pan, use a glass pie plate to bake and serve it in. You cannot overturn this cake from an ordinary cake-pan.
To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.
Photo courtesy Farah A