Peach & Ricotta Cake
It's peak peach season so you know we had to celebrate with a tasty peach recipe! This cake is wonderfully moist, packed with loads of fresh peaches and made without oil or butter. The fat instead comes from our luxurious Bella Casara by Quality Cheese ricotta.
This cake is light on the sweetness, making it perfect to enjoy with your morning coffee, afternoon snack or late night treat!
Meet Our Farmers & Producers
K2 Milling flour is all Certified Organic and their artisanal milling products are made with Ontario products.
Producer Website: https://k2milling.com/
The Hayhoe family has been milling since 1891 - originally they were spice millers at King & Jarvis in Toronto. In 1935, Mark's grandfather decided to switch to milling flours, which is what Mark continues to do! Here is what makes K2 Milling such a unique operation: the amazing diversity of grains they mill. They do grits, light flours, coarse flours and more. They mill dried fruits, vegetables, cereals, even quinoa!
As Mark pointed out, he never understood why traditional, industrial mills go to such great lengths to remove the nutrition from grains. At K2 Milling, his goal is to mill artisanal, high quality product that retains the unique properties of each grain AND the nutrition.
Holland Marsh, ON
Pat & Jo Flack
Homestead Farm sells conventional, organic and free-run eggs.
Producer Website: N/A
Pat’s parents, Tom and Margaret Flack, began raising chickens in 1967. Initially, they raised chickens for meat, but eventually transitioned towards raising them for eggs.
In 1978, they began sending their eggs to local grading stations so they could be sold in stores. By 1986, the opportunity arose to purchase and construct an on-farm egg grading station. In present day, Homestead (in addition to their own flocks) purchase eggs from local Amish and Mennonite communities to offer a larger variety of eggs – including free run & organic.
Warner's Farm follows conventional growing practices.
Producer Website: https://www.warnersfarm.ca/
Torrie’s grandfather bought Warner’s farm in 1920, and focused on cultivating vast fruit orchards (perfect crops for the Niagara region’s soil and climate).
In 1994, Torrie took over the farm and operations from his father, making him the third generation to run Warner’s. Warner’s Farm has one of the most extensive product listings on offer – he grows over 40 different apple varieties alone!
Torrie Warner is also an established presence at the farm markets in the region, and one of the first farms to distribute through 100km Foods.
The Borgo Brothers
Italian Specialty Cheeses
Producer Website: http://www.qualitycheese.com/
Located in Vaughan, Quality Cheese is owned and operated by the Borgo Brothers. They are award winning cheese producers using the freshest milk and ingredients, paying attention to every detail, and using the best practices and techniques to make great cheese.
- 2 cups K2 Milling Viking AP Flour
- 1/2 tsp baking powder
- 1 tsp salt
- 3 x Homestead eggs
- 2 cups white sugar
- 1 cup Bella Casara ricotta
- 4-5 Warner's peaches, 3 peeled, 2 unpeeled
- 2 tbsp brown sugar (for topping before baking)
- Icing sugar (for sprinkling)
Preheat your oven to 350°F.
In a large bowl, sift together your flour, baking powder and salt. Set aside.
Set aside two of your Warner's peaches and peel and dice the rest into bite sized cubes and place them in a bowl. With your two remaining peaches, leave the peel on and slice them into thin slices and set aside, these will be the peaches you will top the cake with.
In a stand mixer fitted with a paddle attachment (or using a handheld mixer), beat your white sugar and eggs together on high speed until they are light in colour and nice and fluffy (this will take about three minutes). Add your ricotta cheese into your egg and sugar mixture and beat until fully combined, about another minute.
Turn your mixer down to low and slowly add in your dry ingredients. Mix only until just combined. Remove the bowl from the stand mixture and, using a spatula, gently fold in your cubed peaches.
Pour the batter into your prepared cake pan and arrange your fresh peach slices on top around the cake. Feel free to get creative and arrange them in a nice design. Sprinkle your brown sugar over the top of the peaches and then place the cake in the preheated oven to bake.
Bake at 350°F for 75 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Remove from oven and let cook for about 10 minutes. Then, gently slide a knife around the edges of the cake to loosen it from the pan. Carefully flip the cake over onto a cutting board and let it release from the pan. Place a plate over top of the bottom of the cake and, using the cutting board, flip the cake so that it's right side up.
Using a mesh strainer, put a tablespoon of icing sugar in it and tap it gently with your other hand to dust icing sugar over the top of the cake. Slice and serve warm with a scoop of vanilla ice cream or pair with your morning coffee or tea for the perfect peachy treat!
Did You Try This Recipe?
If so, we'd love to see your finished product of your Peach & Ricotta Cake! Share a photo and tag us on Instagram at @themarketat100kmfoods.