Peach & Ricotta Crumble Cake ~ Peach & Ricotta Sbriciolata

Peach & Ricotta Crumble Cake ~ Peach & Ricotta Sbriciolata.

Peach & Ricotta Crumble Cake ~ Peach & Ricotta Sbriciolata


For 1 Batch(es)

For the Filling:

  • 2 cups whole milk ricotta
  • 1 teaspoon almond extract
  • 1 packet Pane Angeli Vanillina powder
  • 1 20 oz jar Peaches in syrup, drained and sliced into 1/2 inch slices
  • confectioners sugar for dusting

For the Crumble Crust:

  • 3 cups 00 or all purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1/2 cup cold butter, cut into pieces
  • 2 large eggs
  • 2 packets Pane Angeli Vanillina powder
  • 1 tablespoon almond extract


  1. Yield: One 9 inch Cake
  2. Get the ingredients needed for this recipe HERE
  3. Preheat your oven to 350 degrees. Spray a 9 inch springform pan with baking spray.
  4. To make the filling:
    1. Pass the Ricotta through a strainer into a mixing bowl to smooth out any lumps.
    2. Add in the extracts and mix well. Set aside.
  5. To make the crumble crust:
    1. In a mixing bowl whisk together the flour and baking powder.
    2. Add in the sugar, butter, eggs and extracts. Mix with your hands until all the dry ingredients are absorbed and a crumbly dough forms.
    3. Press half the dough into the prepared pan making sure to press slightly it up the sides of the pan as well.
    4. Spread the ricotta  filling over the crust and lay the peach slices on top. Crumble the remaining dough over the ricotta filling.
    5. Bake for 45-55 minutes, or until the top of the crust is slightly browned. Cool to room temperature and dust with confectioners sugar before serving.*
    6. *This cake should be stored in the refrigerator. If you make it ahead of time take it out of the fridge about 20-30 minutes before serving.



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