Peach Blossom & Strawberry Ricotta Cake

Ingredients

• 1/2 cup unsalted butter, melted
• 
2 tablespoons of Tea Forté's Peach Blossom Loose Leaf Tea

• 1 cup granulated sugar

• 3 large eggs, room temperature

• 1 1/2 cups creamy full-fat ricotta cheese

• 2 teaspoons vanilla extract

• 1 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon fine salt

• 1 cup strawberries, hulled & quartered
• 1 cup peaches, thinly sliced 

Directions

1. Preheat the oven to 350° F degrees. Grease, flour & line a 9-inch round baking dish with parchment paper.
2. In a small saucepan, melt together the butter & tea. Remove from heat & let stand 15 minutes to allow the tea to infuse into the melted butter. When done steeping, strain the butter into a separate bowl and discard the tea leaves.
3. In a large mixing bowl whisk together the tea-infused butter, sugar, eggs, ricotta and vanilla until well combined.
4. Sift in the flour, baking powder and salt. Mix until the batter just comes together. Fold in the strawberries and peaches, reserving a few pieces for the top.
5. Transfer batter to the prepared baking dish. Using an offset spatula, smooth the top to flatten. Sprinkle with reserved strawberries and peaches.
6. Bake for 45 to 50 minutes, until the center of the cake bounces back to touch. Let cool to room temperature before slicing. Serve with a cup of Peach Blossom White Tea.

Note: Refrigerate leftovers for up to 48 hours or freeze for up to 2 weeks.

Yield: 8 servings