Nectarine, ricotta, and cardamom cake
Prepare for another delicious dessert to add to your baking list! A twist on the classic lemon and ricotta cake, this version is sweet, soft, moist, and full of flavour from juicy nectarines, spicy cardamom, zingy lemon, and hints of almond. Once you’ve tried it this cake will be hard to get out of your mind!
Ingredients
- 150 grams unsalted butter
- 225 grams sugar
- 250 grams ricotta
- 1 tsp vanilla extract
- Juice and zest of one lemon
- 3 eggs
- 175 grams self raising flour
- 50 grams ground almonds
- Seeds from 15 cardamom pods, roughly ground
- 1/2 tsp baking powder
- 1/2 tsp salt
- 325 grams nectarines, thinly sliced
- Icing sugar to serve
Instructions
- Preheat your oven to 180/160c fan.
- Combine all the dry ingredients in a bowl and set aside.
- Cream your butter and sugar in a food processor.
- Add in the ricotta, vanilla extract, the lemon juice and zest, and continue to mix.
- Add in your eggs and mix until just combined, avoiding over-mixing.
- Finally, add your dry ingredients into the wet mixture and continue to mix until an even batter has formed.
- Remove the mixture from the food processor and fold in half of the nectarine slices.
- Carefully transfer your batter to your cake tin. I suggest coating the sides of the tin with some butter to help with sticking. Once the batter is even within the tin, place the nectarines on top.
- Bake your cake for approximately 50-60 mins until the centre has set and a toothpick comes out relatively clean from the centre. As this is a ricotta cake, it will be more moist than a traditional cake like sponge. If your cake is not cooked through, you can cover it with foil and continue to cook it for longer. Re-check it every five minutes.
- Once cooked, set aside on a cooling rack for 30 minutes before removing from the cake tin. Use a sieve to add a dusting of icing sugar and serve either alone or with some cream or crème fraiche.