Peach Cake

Preheat the oven to 150°C (convection) and lightly grease a round springform pan (approx. 28 cm).

In a bowl, thoroughly mix the flour, baking powder and vanilla pudding powder.

In a second bowl, beat the very soft butter with the egg, 50 g sugar, a pinch of salt and the milk until frothy.

Fold in the flour mixture briefly, stirring only until no dry flour is visible.

Pour the batter into the pan and smooth the top.

Cut the peaches into wedges and arrange them evenly over the batter.

Beat the ricotta with lemon juice, cinnamon, the remaining sugar and vanilla sugar until frothy.

Spread the ricotta cream over the peaches, leaving a small border around the edge.

Bake the cake for about 35–40 minutes, until the surface is set and lightly golden.