Ingredients:

4 eggs

250g raw sugar

250g sr flour

250 butter

1 cup ricotta

4 peaches sliced into 8ths, overripe is best

 

Method

- Line a 20cm spring form cake tin with baking paper, pre-heat oven to 180c.

 

- Melt butter until soften but not runny.

 

- Mix flour, eggs, sugar and butter by hand taking care not to overmix (otherwise it will toughen the mixture)

 

- Spread mixture into the cake tin, then poke the peaches and dollops of ricotta evenly (and generously ) all through the mixture.

 

- Drizzle some vincotto over the top for extra flavour and moisture (you could also use honey or maple).

 

- Get it into the oven very quickly so that it gives it the best possible chance to rise! Cook for roughly 40 minutes to an hour, checking every 20 minutes.

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No need to ice this cake as the fruit and vinocotta should be enough.

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