Nectarine Ricotta Shortbread Cake

Name: Nectarine Ricotta Shortbread Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: France
Ingredients: 250 g of flour; 120 g of unsalted butter (cold, diced); 80 g of sugar; 1 eggs (large); 5 g of baking powder; 1 pinch of salt; 4 pieces of nectarines (ripe); 250 g of ricotta cheese (well drained); 40 g of sugar; 1 tsp of vanilla extract; 1/2 tsp of ground cinnamon; 30 g of powdered sugar

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A delicious shortbread cake topped with a creamy ricotta filling and tender nectarines, delicately flavored with vanilla and cinnamon. An indulgent dessert that is perfect for enjoying summer fruit.

Total time: 1 h 05
Prep: 25 min
Cook: 40 min
Rest: 30 min
Difficulty: Medium
Per person: €0.38

By the CookinBreak team

Goes well with

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As a main

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To drink

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Nutrition facts

per serving · estimate

420kcal

Protein7 g7%
Carbs50 g51%
Fat18 g42%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

A scoop of vanilla ice cream or a drizzle of honey goes perfectly with this cake for an even more indulgent dessert.

Freezing : Can you freeze this recipe?

Yes

Very well, up to 2 to 3 months. Wrap tightly (plastic wrap then aluminum foil) or store in a suitable container.

Storage : How long does it keep?

Keeps 2 to 3 days max in an airtight container in a cool place (refrigerator).

Making ahead : Can you make it the day before?

Yes

The cake can be made and stored in the refrigerator for the next day.

Reheating : How do you reheat it?

Oven: 5 to 10 minutes at 150°C to reheat gently. Microwave: a few seconds (10-20s) on medium power, watch out for drying. Air fryer/Saucepan: not recommended because it dries out quickly.

Variations

Sprinkle with cinnamon for a spiced note.
Serve warm or cold.
Dust with powdered sugar before serving.

Mistakes to avoid

Overworking the dough: it should stay nice and crumbly.
Using poorly drained ricotta: the cream would be too runny.
Unmolding too early: let it cool for about thirty minutes.

Frequently asked questions

How do you make a successful shortbread dough?

Mix the flour, sugar, baking powder, and salt, add the cold butter in pieces and rub it in with your fingertips, then add the egg and mix just enough to form a smooth dough.

How do you make the ricotta cream?

Whisk the well-drained ricotta with the sugar and vanilla extract until you get a smooth, creamy mixture, then spread it evenly over the pricked dough base.

How do you arrange the nectarines?

Wash the nectarines, cut them into wedges or thin slices, and arrange them nicely over the ricotta cream, then sprinkle with cinnamon for a spiced note.

How long should you bake the cake?

Bake for 35 to 40 minutes at 180 °C, until the dough is golden and the nectarines are tender and lightly caramelized, then let cool for about thirty minutes before unmolding.