Fresh nectarine Ricotta cake

Serves 4


  • 70g butter
  • 140g sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 160g Ricotta
  • 120g self-raising flour
  • 2 tsp lemon zest, grated
  • 2 large nectarines, pitted and sliced into segments
  • 50g blueberries (optional)


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a round 15cm cake tin with parchment paper.
  2. In a large bowl combine the butter, sugar and vanilla and beat together with a hand mixer until creamy. Add the egg and ricotta and beat until combined.
  3. Sift the flour over the batter, then add the lemon zest and stir everything together with a wooden spoon.
  4. Pour the batter into the prepared cake tin. Place the nectarines (and blueberries, if using) on top and use your finger to push each piece a little into the batter.
  5. Bake for 35 minutes or until the cake is golden brown and a skewer inserted into the centre comes out clean. Increase the oven temperature to 200˚C/180˚C fan/gas mark 6 for the last five minutes if the cake still looks too pale.
  6. Allow the cake to cool in its tin for 10-15 minutes, then transfer to a wire rack and cool completely.

Nutritional information:

Per serving: 499kcals, 20.1g fat (11.7g saturated), 70.9g carbs, 43.2g sugars, 11.5g protein, 2.6g fibre, 0.182g sodium