Peach Ricotta Cake with Orgeat Buttercream
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Recipe Intro From cynthiajordan
This cake is a labor of love so if youre looking for a fun weekend baking project or want to make a celebration cake for someone special, then this is it. Perfect for August with stone fruit is at it’s best. This cake was truly inspired by the month of August.
The idea was rooted in wanting to develop these Peach Ricotta Cookie, they're so cute and perfect for cake decorating. This cake was truly inspired by the month of August.
I’ve left plenty of notes in the recipe instructions to help you along the way.
- Recipe Card
Recipe Card
Roasted Peaches:
ingredients
- 3 large ripe peaches, peeled and cut into slices
- 3 tablespoons sugar
- 2 teaspoons fresh lemon juice
- 2 fresh orange juice
Swiss Buttercream:
ingredients
- 5 large egg whites, at room temperature
- 1 1/2 cups sugar
- 1 pound unsalted butter, softened and cut into cubes
- 1 teaspoons vanilla bean paste
- 1/4 teaspoon kosher salt
- 2 tablespoons orgeat syrup, such as Fee Brothers
Chiffon Cake:
ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1/2 teaspoon fine sea salt
- 1/2 cup whole milk, at room temperature
- 1/4 cup sunflower seed oil
- 5 egg yolks, at room temperature
- 1 teaspoon vanilla
- 1/2 cup sugar
- 6 egg whites, at room temperature
- Peach Ricotta Cookies, for decorating (optional)
- Finely chopped roasted pistachios, for garnish
To roast the peaches:
Method
Step 1
Preheat the oven to 350F.
Step 2
Toss together all of the ingredients into a small bowl. Spread evenly onto a parchment lined baking sheet.
Step 3
Bake for 30 minutes, rotate sheet and toss. Bake another 20.
Step 4
Remove from oven and let cool completely. Place in the refrigerator until ready to assemble the cake. [Note: Keep oven preheated if making the cake layers directly after.]
To make the buttercream:
Step 1
Have a stand mixer prepped with the whip attachment.
Step 2
Make a double boiler by filling a small to medium pot half full of water and bring to a light simmer.
Step 3
In a medium bowl that fits snugly over the pot without touching the water, whisk together the egg whites and sugar. Place over the pot of simmering water and continue to whisk until mixture is hot to the touch and sugar is completely dissolved. About 15 minutes.
Step 4
Transfer the mixture to the bowl of the stand mixer. Whip on medium speed. Run mixer until medium peaks form. About 10 minutes. Turn off mixer and allow the meringue to cool before adding the butter.
Step 5
Once cool to the touch, on low speed add in butter. Once butter has dissolved and buttercream beings to thicken, add in vanilla, salt, and orgeat syrup. Turn mixer up to medium high speed and whip for 10 minutes.
Step 6
Transfer to the paddle attachment and whip another 10 minutes. Transfer to a container until ready to use. [Note: Buttercream can be left out at room temperature. If buttercream is sitting for a long time, paddle it in the mixer to fluff back up.]
To make the chiffon cake:
Step 1
Set aside 3 ungreased, 8 inch round cake pans. [Note: You will have a little sticking, but this is the best way to get the most lift from chiffon batter.]
Step 2
In a small bowl sift together cake flour, and baking powder. Set aside In a large bowl, whisk together the sugar, salt, milk, oil, yolks, and vanilla extract until smooth and emulsified.
Step 3
Sift the dry ingredients again over top of the wet ingredients. Whisk together.
Step 4
Place remaining amount of sugar in a small bowl.
Step 5
In the bowl of a stand mixer fitted with the whisk attachment. Whip eggs on medium speed until frothy. Add in a steady stream of half the amount of sugar.
Step 6
Continue to whip on medium speed, one the meringue starts to pull together but is still loose, stream in remaining sugar.
Step 7
Turn mixer up to high speed for about 3 minutes. Whip until medium soft peaks form.
Step 8
Using a light figure 8 motion, carefully fold meringue into batter in 3 additions. [Note: Do not over mix or batter will deflate and cakes will be dense. I find using a light and airy touch when folding, let the batter fall from the spatula]. Continue to fold in whites until no streaks remain. Batter should be light yellow and have a slight foaminess to it.
Step 9
Divide batter evenly into the 3, 8 inch cake pans.
Step 10
Bake for 30 minutes.
Step 11
Remove from oven and place the cake pans immediately upside down on a cooling rack. [Note: You always want to let chiffon (sponge) cakes, cool upside down to prevent the layers from collapsing during the cooling process.]
Step 12
Allow the layers to cool like this until the pans are completely cool, 2-3 hours.
Step 13
Use a small offset spatula to dislodge the layers from the cake pans. Carefully cut around the sides. Use the offset spatula to wiggle a little under some of the layer. [Note: Sponge cakes are pliable so it is less likely to tear during this process]. Continue working around under the layer until it’s loose enough to fall out of the pan.
Step 14
Wrap each layer in plastic wrap and freeze for 3 hours or overnight. [Note: freezing chiffon cakes before assembling makes the layers easier to work with.]
To assemble the cake:
Step 1
Transfer about 1 ½ cups of buttercream to a large piping bag fitted with a large round tip. Also transfer the ricotta filling to another piping bag (no tip required).
Step 2
Trim each cake layer so they are even. Take the least attractive layer and place it top side up on a cake board.
Step 3
Pipe an even ring of buttercream around the edge of layer. Lay an even layer of roasted peaches in the center of the layer. [Note: reserve a few slices of peaches for garnishing the cake.] Pipe the ricotta over evenly over the layer of peaches, about ¾ cup. Take a small offset spatula and smooth.
Step 4
Place another cake layer top side up over layer pressing slightly to adhere. Repeat step 3.
Step 5
Place the final layer cut side down. Crumb coat cake with about 1 cup of buttercream. Place in freezer for 10 minutes.
Step 6
Frost cake as desired. Garnish with Peach Ricotta Cookies, finely chopped pistachios and reserved peach slices.
Step 7
Store cake in refrigerator overnight before slicing. [Note: This helps the sponge cake absorb and liquid in the filling.]
Step 8
Remove from refrigerator and let sit out at room temperature for 2-3 hours before serving.