Flourless Super Moist Peach Ricotta Cake

This Flourless Peach and Ricotta Cake is a light dessert, with a soft and melting consistency on the palate, ideal for snack time and for a satisfying breakfast. It is a quick and easy preparation, naturally gluten free, without yeast and flour, therefore perfect also for celiacs and gluten intolerant.

Simply leave the peaches, cut into thin half-moons, to macerate with sugar and lemon juice for half an hour; in the meantime, prepare the dough by whipping the eggs with the sugar and the ricotta with the potato starch, grated lemon zest and the juice released by the marinade of the fruit in two separate bowls. Then combine the two compounds until you obtain a dense, smooth and homogeneous mass, which is transferred to a mold and covered with the peach slices, arranged in a radial pattern.

The passage in the oven gives us a dessert golden on the outside and moist in the center, to be enjoyed plain or sprinkled with a light layer of icing sugar for an end to the meal that will satisfy all your guests.

What is Peach Ricotta Cake?

The flourless peach ricotta cake is a delightful Italian dessert that marries the soft, creamy texture of ricotta cheese with the natural sweetness of ripe peaches, all without the use of traditional flour. This gluten-free delicacy hails from the rich tradition of rustic Italian baking, where seasonal fruits and fresh dairy products take center stage. Rooted in the pastoral kitchens of Southern Italy, ricotta-based cakes have long been cherished for their simplicity and nutritional value. Over time, regional adaptations led to the inclusion of stone fruits like peaches, especially during the abundant summer harvest.

This cake is not only light and moist but also offers a naturally gluten-free alternative to classic cakes, making it both a health-conscious and flavor-rich treat. The absence of flour allows the delicate flavors of ricotta and peaches to shine, creating a melt-in-your-mouth experience.

Pro Tips for The Best Peach Ricotta Cake

• Ricotta contains a lot of moisture, so for a denser, creamier texture, make sure to drain it well before use. Let it sit in a fine sieve or cheesecloth for a few hours in the fridge to remove excess liquid.
• For the best flavor and texture, use peaches that are ripe but not overly soft. They’ll retain their shape while baking and add a naturally sweet, juicy contrast to the creamy batter.
• When combining the whipped egg whites with the ricotta mixture, use gentle folding motions. Overmixing will deflate the eggs and affect the cake’s delicate texture.
• Since this cake is very moist and flourless, it can be prone to sticking. Use parchment paper on the base and sides of the pan to ensure easy release after baking.
• Allow the cake to cool thoroughly—ideally refrigerate for a few hours. This helps it set properly and makes slicing much easier, giving you clean, beautiful pieces.
• Finish with a light dusting of powdered sugar or sprinkle of almond flakes for extra texture and visual appeal before serving.

Can I Use Canned or Frozen Peaches for This Cake?

You can, but you need to adjust a few things!  Choose canned peaches packed in juice, not syrup, to avoid excess sweetness; drain them well and pat dry to reduce moisture. As for frozen ones, thaw completely and drain any liquid before use; pat them dry to prevent the cake from becoming soggy.

Can I Substitute Ricotta With Another Cheese?

You can substitute ricotta with other soft cheeses, depending on the flavor and texture you’re aiming for. Mascarpone adds richness and a velvety finish, while cream cheese brings a slight tang and denser consistency, making the cake more cheesecake-like. For a lighter version, blended cottage cheese works well, and drained Greek yogurt offers a healthier, slightly tangy alternative.

Can I Mix the Peaches in The Cake Batter?

Yes, you can! Chopping some of the peaches and gently folding them into the batter adds extra bursts of fruity flavor and keeps the cake moist throughout. Just make sure the pieces are not too large and are well-drained and patted dry, especially if using canned or frozen peaches.

Why Did My Cake Sink in The Middle?

If your peach ricotta cake sank in the middle, it was likely underbaked or too moist. Flourless cakes need thorough baking, and excess moisture from undrained ricotta or juicy peaches can prevent proper setting. Rapid cooling or an oven that’s too hot can also cause it to collapse. Let it cool gradually for best results.

Is This Cake Gluten-Free?

Yes, this cake is naturally gluten-free, as it uses no flour, and all the ingredients do not contain gluten!

Can This Cake Be Made Ahead of Time?

Yes, this cake is perfect for making ahead! In fact, it often tastes even better the next day as the flavors meld and the texture sets.

Does It Freeze Well?

Yes! Once fully cooled, wrap it tightly and freeze for up to 2 months. Thaw it overnight in the fridge before serving. While the texture may soften slightly, the flavor stays delicious. For best presentation, add fresh peach slices after thawing.

How to Store Flourless Peach Ricotta Cake

Store any leftover peach ricotta cake in an airtight container in the refrigerator. It will stay fresh for up to 3–4 days.

For best taste and texture, let it sit at room temperature for about 15 minutes before serving again. Avoid leaving it out too long, as the ricotta makes it perishable.

How to Make Flourless Peach Ricotta Cake

Wash and dry the peaches, then cut them into thin slices of about 3-4 mm.

Collect them in a bowl, add the sugar and the lemon juice.

Mix thoroughly with a spoon to distribute the sugar and lemon well, then leave to marinate for about 30 minutes.

Meanwhile, crack the eggs into a large bowl and add the sugar and vanilla.

Beat the eggs and sugar with an electric whisk for a few minutes, until the mixture is light and frothy.

In a third bowl, mix the ricotta with the grated lemon zest, then also add the juice released by the peaches after marinating them.

Finally add the potato starch and turn on the whisk to mix everything together.

Transfer the egg and sugar mixture into the bowl with the ricotta.

Mix gently with a spatula, with movements from the bottom upwards, so as to obtain a smooth, homogeneous and rather dense mixture.

Pour the mixture into a 20 cm diameter circular mould, already lined with baking paper.

Level the mixture with a spatula, then arrange the marinated peach slices on the surface. At this point, cook the cake in a static oven preheated to 340°F/170°C for approximately 50 minutes.

Remove the cake from the oven when it is golden brown and has reached a soft but compact consistency. Let it cool completely, then turn it out and place it on a serving plate.

Enjoy!