Let me start this recipe by saying that there is a chance this may be the last summer recipe I share (until next summer, obviously). I have very mixed feelings about this to be honest, on one hand, I am really, really struggling to let go off summer; I think this is mostly because I don’t think we have had an actual summer in the UK this year, so I feel like I haven’t actually felt it yet, like it hasn’t actually arrived and it’s yet to happen. On the other hand, I am so, so ready for soup season, I love soups and I love a cosy afternoon in the sofa with a blanket… so yeah, there’s that.
Anyhow, after that rant about my mixed feelings, let’s get to the real deal, this peach upside-down cake! Now, this is such a simple cake, but for some reason it actually took about 3 attempts to get it right? Party it was because I am such an annoying perfectionist I was just not happy with the look of it, on the other hand, I also was still getting my head around the ingredients and the amounts of them.
I think upside-downs are here to stay and I am already thinking on how I can use other fruits to make it. I think that is the great thing about this cake, you can literally add any fruit you want, so you can adapt it to every season or taste.
The ingredients for this cake and easy: peaches, ricotta cheese, vanilla extract, eggs, flour, almond flour (which can just be substituted by normal flour), vegetable oil, a pinch of salt, brown sugar, butter and baking powder.
This is how I made it
The first step to this cake is to prepare the peaches, wash them and cut them in wedgest, I left mine slightly thick so keep as much flavour in them as possible. Then, grease a baking tin (I used one of those that you can “unlock” the sides of) with butter and sprinkle brown sugar, this will make the peaches caramelised. Arrange the peaches around the tin, I didn’t leave any space between the slices, overlapping them and covering the whole tin.
Put the peaches aside and start with the cake. First, mix the brown sugar with the vegetable oil and add ricotta as you keep whisking.
Once mixed, beat the eggs separately and add them to the mix, add the vanilla extract and keep mixing.
After that’s done, all that is left to do is to add the remaining ingredients, that is, the flour, almond flour, salt and baking powder, mix them well and pour them over your baking tin.
Cook on a preheated oven at 170 degrees for 50-55 minutes, let it cool down before taking it out of the pan. I had mine with just a bit of single cream, but I think it would be delicious with a some ice cream!
… and enjoy!
Peach & ricotta upside-down cake
- 3-4 peaches (depending on size)
- 114 gr of vegetable oil (I used sunflower)
- 120 gr of ricotta cheese
- 130 gr of brown sugar (100 for the cake and 30 for coating then baking tin)
- 2 tsp of vanilla extract
- 3 eggs
- 162 gr of flour
- 2 tbsp of almond flour*
- 1 and 1/2 tsp of baking powder
- A pinch of salt
- Preheat the oven at 170 degrees celsius.
- Prepare the peaches by cutting them in wedges, I left mine slightly thick so they were super full of flavour.
- Grease up a baking tin with butter and sprinkle the sugar over it. The sugar will help caramelise the peaches.
- Put the peaches on the tin, you can put them any way you want, I made a spiral from the center up (see pictures above). I also didn’t leave any space between my slices. Set aside.
- Prepare the cake batter. Mix together vegetable oil and brown sugar and add the ricotta, keep mixing until combined.
- Beat the eggs together separately and add them to the mix together with the vanilla extract. Mix again.
- All that is left to do is to add in the flour, salt, baking powder and almond flour. Mix them well until fully integrated.
- Cook in the oven for 50-55 minutes. Let it cool down before turning it around.
- If you don’t have almond flour, simply add 192 gr of flour instead.
- I would highly advise to put a tray at the bottom of the oven while you cook this as you may have a bit of leakage from the peaches.