Strawberry & Peach Ricotta Cake

Serving Tip: This cake is best served slightly warm or at room temperature. For an added touch, top with fresh whipped cream or a scoop of vanilla ice cream.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for later enjoyment.

Variations:
Add Lemon Zest: For a hint of citrus, add the zest of one lemon to the batter. This will enhance the fruitiness of the strawberries and peaches.

Use Different Fruits: Feel free to swap out the strawberries and peaches for other seasonal fruits such as raspberries, blueberries, or blackberries.

Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.

FAQ:
Can I use frozen fruit instead of fresh?

Yes, you can use frozen strawberries and peaches. Just make sure to thaw and drain them well before adding them to the batter to prevent excess moisture.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it in an airtight container, and it will remain fresh. Just warm it slightly before serving.

Can I substitute the ricotta cheese?

If you don’t have ricotta cheese, you can substitute it with mascarpone cheese for a richer texture or cottage cheese for a lighter option.

This Strawberry & Peach Ricotta Cake is sure to be a hit with anyone who loves a moist, fruity dessert. The ricotta gives it a unique richness, while the strawberries and peaches add a refreshing sweetness. Enjoy!