Strawberry & Peach Ricotta Cake

Prepare the Pan: Preheat the oven to 180°C (350°F). Grease and flour a round cake pan or line it with parchment paper.

Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, and a pinch of salt until the mixture is smooth and slightly fluffy.

Add Ricotta and Vanilla: Incorporate the ricotta cheese and vanilla extract into the egg mixture, stirring until well combined and creamy.

Combine Dry Ingredients: In a separate bowl, sift together the flour and baking powder.

Fold in the Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently to combine until smooth. Make sure not to overmix.

Add the Fruit: Gently fold in the diced strawberries and peaches, ensuring they are evenly distributed throughout the batter.

Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serve: Serve the cake on its own or with a dusting of powdered sugar for an extra touch. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

Serving and Storage Tips:

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