Fresh and perfect for late summer, this peach dessert was inspired by Jul’s Kitchen, the brainchild of Giulia Scarpaleggia, friend of MATCH, and one of our favorite cookbook authors and food bloggers.
- 18 oz (500g) fresh sheep’s (or cow’s) milk ricotta
- Pinch of salt
- 1 heaping tablespoon potato starch, cornstarch, or almond flour
- 3 tablespoons raw cane sugar, or light brown sugar
- 4 egg yolks (reserve 2 egg whites)
- Zest of 2 lemons
- 2 teaspoons lemon thyme leaves
- 2 large ripe peaches
- 2 tablespoons raw cane sugar, or light brown sugar
- Juice of ½ lemon
- ½ vanilla bean, or 1 teaspoon vanilla extract
- Preheat the oven to 350°, butter a 9" springform pan and line the bottom with parchment to prevent the cake from sticking to the bottom of the pan. Dust the edges of the pan with potato starch, almond flour, or cornstarch.
- Drain the ricotta in a colander to release excess liquid, then mix it with a wooden spoon until smooth.
- Add salt, starch or flour, sugar, egg yolks, lemon zest and lemon thyme to the ricotta and mix well.
- Whip the 2 egg whites until soft peaks form. Gently fold into the ricotta mixture until no egg whites are visible. Don’t overmix!
- Pour batter into the prepared pan and bake for 45-50 minutes until golden and firm. Once the cake is cool, remove the ring of the pan and gently peel the parchment off the bottom of the cake and transfer to a serving plate.
- While the cake bakes, slice the peaches and cook them with lemon juice, sugar and vanilla over low heat for 5 minutes, or until the peaches are just tender. Allow them to cool. Once the cake has cooled, arrange them on top and spoon the syrup on top. Add sprigs of lemon thyme for garnish