Almond peach cake with minted Ricotta


Almond peach cake with minted Ricotta & peach topping

This is a summer recipe. My almond peach cake with minted Ricotta and slices of peaches on top. In Germany the summer showed up very (very) rarely this year. Not that I am surprised about that fact. But deep inside of me I was hoping to have at last a few weeks sunshine and pretend to have a “summer” in Germany. I am not complaining…


But well, last week there has been a short period where the sun was shining all day and it was almost 40 degrees outside. These temperatures and the sun inspired me to come up with this recipe. I had still of the Moroccan mint left from my previous blog post. I wanted to do something minty again. But this time it should be a cake. I had to bring one for a birthday actually. So perfect occasion to try something new.


Since I am eating a lot (really a lot) of peaches the last days, I wanted to bring them together. Mint & peach together tastes so good. This recipe should be a refreshing and fruity summer cake. Slices of fresh peaches from the market and minted Ricotta cream based on a fluffy almond cake. I hope I got you on that point…


With the new recipe in mind I went to the local market here in town and got a lot of delicious looking peaches. At home I put this recipe together. It is not too complicated to prepare and a really refreshing cake with a lot of peaches & mint flavor. Because I do like to add marmalade to my cakes, this recipe again contains peach marmalade. I hope you like my recipe and try it out as long summer is around…




Almond peach cake with minted Ricotta & peach topping

Recipe for a 26 cm round baking pan / makes 12 serves



  • 3 eggs
  • 2 pckg. Bourbon vanilla sugar
  • 1 cup sour cream
  • 1 3/4 flour
  • 1/4 cornstarch
  • 1 cup grounded almonds
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1 pinch of salt
  • 12 tbsp (1 1/2 stick or 200 g) butter room temperature
  • 1 sliced & pealed peach
  • 3 tbsp peach marmalade


minted Ricotta

  • 100 g butter (softened)
  • 250 g cream cheese (room temperature)
  • 250 g Ricotta cheese
  • 1 bunch of chopped fresh mint
  • 1 1/4 icing sugar
  • 1 pckg. Bourbon vanilla sugar
  • zest of 1/2 lime


mint peach topping

  • 2 big peaches
  • juice of 1 lime
  • 2 tbsp sugar
  • 1 bunch of mint (chopped)
  • 2 tbsp almond slices




  1. Preheat oven to 175° and grease & sugar a 26cm round baking pan.
  2. In a bowl mix flour, cornstarch, almonds, baking powder & salt. Make sure to mix these ingredients very well! Set aside.
  3. Cut the butter (room temperature) into pieces and gradually add to the flour mixture. To get the perfect consistence I worked the batter with my hands. You can use a mixer as well. It should have a sand like texture. No big crumbles.
  4. In another big bowl beat eggs with sugar, vanilla sugar & sour cream until foamy.
  5. Add now one half of the flour mixture slowly until combined. Go on with adding the second half until completely mixed together.
  6. Pour the batter evenly into your baking pan.
  7. Peal & cut 1 peach into 0,5 pieces and spread around over your batter. Lightly press the slices into the cake.
  8. Bake the cake for about 3o minutes. After this time check on your cake. When a toothpick comes out clean it is ready to take out. If not bake for another additional 1o minutes.
  9. While cake is still warm slowly heat up the peach marmalade in a small pan and spread over the cake layer. It will soak in and just make the batter a little special.


Mint peach topping

  1. Cut 2 peaches into 0,5 cm pieces. Put them in a bowl.
  2. Add the mint, sugar & lime juice. Mix slightly. Let fruits soak in the fridge while baking time.

Ricotta cream

Note: To get a creamy consistence make sure that your butter is really softened. As well cream cheese and Ricotta. One hour before preparing cream take it out of the fridge. When they are too cold you´ll get crumbles in your topping. You don´t want that!
  1. In a bowl beat the softened butter until creamy.
  2. Add the cream cheese and Ricotta. Beat until combined.
  3. Now add the lime zest and vanilla sugar. Sieve in the icing sugar. Mix all ingredients well.
  4. Finally add the chopped mint. Put in the fridge until it is ready to spread over the cake. It will get more solid after cooling time.


  1. When the cake is completely cold start to spread evenly the Ricotta cream over the cake.
  2. Give your peach slices into a sieve to get the water out. Now distribute them in a circle line over the cake.
  3. In a pan slowly roast the almond slices until gold brown. Spread over your cake. It is ready to serve and enjoy now.



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