Peach Ricotta Cake

We love to make this cake at the height of the summer when our peaches are wonderfully sweet and juicy. Einkorn is an ancient variety of wheat, and the flour ground from it is higher in protein and lower in gluten than modern wheat flours. Some people who have difficulties digesting gluten find that they are able to tolerate einkorn flour, and that’s why we chose it for this recipe. When combined with creamy ricotta cheese and our lucious extra-virgin olive, you end up with a cake that has a soft and tender crumb. For extra moisture and flavor, we drizzle the cake with a mixture of lemon juice, honey, and a touch more olive oil just before baking. 


  • ½ cup plus 1 1/2 tablespoons cold-pressed extra-virgin olive oil
  • 1 cup coconut sugar
  • 3 medium eggs
  • 1 cup full fat ricotta cheese
  • 1 ¼ cup einkorn flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 1 teaspoon fine sea salt
  • 2 medium peaches, pitted and cut into ¼-inch-thick slices
  • 1 tablespoon fresh lemon juice (1 medium lemon)
  • 1 tablespoon raw honey


  1. Preheat the oven to 325°F and position a rack in the middle.
  2. Line the bottom of a 9-inch round cake pan with a circle of parchment paper. Rub the sides and the parchment paper with a ½ tablespoon of the olive oil. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine ½ cup of the olive oil, the coconut sugar, eggs, and ricotta cheese. Beat on medium speed until smooth, about 30 seconds. Add the flour, baking powder, cinnamon, allspice, cloves, and salt. Beat, stopping to scrape down the sides of the bowl as needed, until incorporated, 1 to 2 minutes. Pour the batter into the prepared cake pan and use a rubber spatula to smooth the top. Arrange the peach slices on top of the batter in a fan design, overlapping each slice just slightly.
  4. In a small bowl, combine the remaining 1 tablespoon olive oil, the lemon juice, and honey. Whisk until the honey is dissolved. Drizzle the mixture evenly over the top of the cake.
  5. Bake, rotating the pan halfway through, until a knife inserted into the center of the cake comes out clean, 45 to 50 minutes.
  6. Let the cake cool for 10 minutes. Run a knife around the edges of the cake to ensure it doesn’t stick to the pan. Place a 12-inch plate on top of the cake pan and flip everything over. The cake will be sitting upside down on the plate. Remove the parchment paper. Place another 12-inch plate on top of the cake and flip everything over again. The cake will be peach side up on the new plate. Slice and serve warm or let cool to room temperature, cover, and refrigerate for up to 4 days.