Ricotta Cake with Nectarines, Almonds, and Honey
Do you have any food related memories that immediately transport you back in time? Isn’t it interesting how deeply food shapes our lives, and even our minds?
I’m lucky enough to have had a built-in best friend from birth; not an actual sibling, but a sister for all intents and purposes. We’ve shared a deep love of food since childhood, fostered primarily by both of our green-thumbed mothers. One of the sweetest memories we share (literally) is watching her giant, flowering nectarine trees grow and pretty much gorging ourselves on its fruit all summer. I guess you could say that ignited my deep, sweet, and slightly tart love affair with nectarines.
Another bright and delicious passion I’ve had since childhood is my love for cheese. Young, aged, fresh, salty, sharp, or a little funky— whatever kind of cheese you offer me I will gladly accept. One of the most versatile members of the vast cheese family is the lovely star of our show: Ricotta.
Ricotta, which means “re-cooked” in Italian, is made from the residual whey proteins left behind at the end of the cheese making process. It’s sweet and creamy with a lightly granular but still smooth texture. A true innovator, ricotta can also be made into a sturdier, crumblier cheese known as ricotta salata. What an icon, right?!
This ricotta cake embodies all of the light and fluffy textures found in this special cheese. A spiral of nectarines are nestled into a bed of honey, creating a sweet, tart, and fruity crown for our beautiful cake. Sliced almonds are dispersed throughout the batter adding a nutty richness. For an additional textural finish, a sprinkling of more toasted almonds get scattered across the top.
Like many of my recipes, this cake toes the line between breakfast and dessert. Unfortunately, that tough decision is up to you friend. All I’ll say is that I’m typing this while devouring a slice for breakfast— but do what feels right in your heart (and stomach)!
Ingredients:
1 cup sugar
½ cup unsalted butter, room temperature
1 ¾ cups (228 g) all purpose flour
1 ½ teaspoons baking powder
3/4 teaspoon kosher salt
2 eggs, room temperature
1 ¾ cups (14 oz) ricotta, room temperature
1 teaspoon vanilla extract
1 cup fresh or frozen* nectarines, sliced
½ cup sliced almonds, divided
3 tablespoons honey, divided
Instructions:
Preheat your oven to 350°. Grease a 9” springform* pan with butter, line it with powdered sugar, then set aside.
In a mixing bowl, whisk flour, baking powder, and salt. Set the whisked dry ingredients aside. Coarsely chop ¼ cup of the sliced almonds and set them aside as well. Gently toast the other ¼ cup of the almonds in the preheated oven. This should only take a few minutes, but be sure to watch them closely!
In the bowl of a stand mixer combine the ricotta, butter, and sugar. Whip the mixture for 3 minutes; start at a low speed then gradually increase to medium high. Add vanilla extract and eggs (one at a time) and mix slowly to combine.
Add dry ingredients in thirds and fold gently to combine. Scrape down any unmixed flour or batter from the sides of the bowl, doing it as gently as you can so as to not over mix. Gently fold in the ¼ cup chopped, un-toasted sliced almonds.
Pour the batter into your prepared pan. Drizzle two tablespoons of honey over the batter, then arrange nectarine slices on top. Be creative! Go for a swirl (as pictured) or get a little more abstract!
Bake the cake in the center of the oven for 50-60 minutes until it is lightly browned and a toothpick comes out clean. Cool in pan for 10 minutes, then release from the springform and cool completely on a wire rack. Sprinkle additional sliced almonds on top, finish with an extra drizzle of honey, and devour!
Tips and Tricks:
* A springform pan is really crucial here, but if you don’t have one around, use the deepest 9” cake pan you have. To prepare the pan, line it with parchment paper and then grease and sugar it.
