The wonderful 100th edition of the Dutch Delicious magazine featured several recipes for tray bakes that all looked amazing. I immediately fell for the lovely and gorgeous ricotta cake with thyme and summer fruits.
Because I found the original 24 portions a bit too much, I decided to bake a smaller version of that cake. In a small rectangular cake pan I made this delicious little ricotta cake. Light and creamy because of the ricotta, and with the subtle sweetness and gorgeous colors of the nectarines and raspberries. This is an ideal little summer cake for two that will be gone in seconds.
This cake lends itself to all kinds of variations. You can replace the nectarines by apricots or peaches, or add a handful of blueberries. Instead of regular thyme, you can use lemon thyme, rosemary or leave the herbs out completely. I’m guessing this cake would also be delicious in autumn with apple pieces or perfectly ripe pears and a pinch of cinnamon.
In the original recipe this cake is drizzled with a sugar glaze, but I simply dusted it with a generous amount of icing sugar.
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