Peach strawberry fondant cake with ricotta
Because cooked seasonal fruits are good too!
Light brown sugar
cc baking powder
cc natural vanilla extract
soft butter ointment
fresh from the market
rather firm peaches / nectarines
Preheat the oven to 175 ° traditional heat.
In a bowl, combine the flour, brown sugar, baking powder and salt.
In another bowl, combine the eggs, ricotta and vanilla until almost smooth.
Incorporate the dry ingredients, stop mixing as soon as you no longer see the flour.
Add the softened butter and mix again (if there are small pieces of butter, nothing serious).
Add 3/4 of the sliced fruit, mix and pour into a mold 20cm in diameter previously buttered.
Decorate the top with the remaining fruit and bake for 50-60 minutes. Monitor the cooking with the tip of a knife which should come out with a few crumbs. Let cool and unmold on a rack.
Can be stored at room temperature for a few days (ideally in a bell or airtight box).
Did you make this recipe?
on Instagram so I can see the result :)