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Ricotta torte with nectarines, honey and walnut drizzle

Name: Ricotta torte with nectarines, honey and walnut drizzle
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 10
Cuisine: British recipes
Ingredients: 150g caster sugar; 250g unsalted butter, softened; 500g ricotta; Zest 1 large orange; 1 tsp vanilla bean paste; 3 medium free-range eggs; 150g plain flour; 1 tsp baking powder; 5 ripe nectarines; For the drizzle; 150ml clear honey; Finely grated zest and juice 1 lemon; Handful chopped walnuts

Published: 29 Jul 15
Updated: 18 Mar 24

This summery nectarine dessert recipe tastes works with peaches or apricots just as well. You can make the torte ahead of time, just leave the decorating until the last minute.

Or, if you’re looking to impress, try our beautiful nectarine rose tart instead.

Easy
July 2015

Test kitchen approved

Serves 10
Hands-on time 20 min, oven time 1 hour

This summery nectarine dessert recipe tastes works with peaches or apricots just as well. You can make the torte ahead of time, just leave the decorating until the last minute.

Or, if you’re looking to impress, try our beautiful nectarine rose tart instead.

Nutrition: per serving

Calories: 481kcals
Fat: 29.5g (16.5g saturated)
Protein: 10g
Carbohydrates: 44.9g (33.8g sugars)
Fibre: 1.9g
Salt: 0.4g

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Ingredients

150g caster sugar
250g unsalted butter, softened
500g ricotta
Zest 1 large orange
1 tsp vanilla bean paste
3 medium free-range eggs
150g plain flour
1 tsp baking powder
5 ripe nectarines

For the drizzle

150ml clear honey
Finely grated zest and juice 1 lemon
Handful chopped walnuts

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Method

Heat the oven to 160°C/140°C fan/ gas 3 and line the base and sides of a 20cm loose-bottomed cake tin. Beat the sugar and butter together in a large bowl with an electric mixer for about 3 minutes or until light and fluffy. In a separate bowl, lightly whisk the ricotta with the orange zest and vanilla until smooth.
Add the eggs to the butter and sugar, one at a time, beating between each addition, then add the ricotta mixture and beat until combined. Sift over the flour and baking powder and stir gently to combine. Spoon into the cake tin, level the top, then bake for 60-70 minutes until it feels springy to the touch and a skewer pushed into the centre comes out clean. Let the cake cool for 15 minutes in the tin, then turn out onto a wire rack to cool completely.
Meanwhile combine the honey and 100ml water in a small saucepan, bring to the boil, then reduce to a simmer. Add the lemon juice and zest, then bubble gently for about 5 minutes. Add the chopped walnuts and set aside to cool. It will thicken as it cools: if it gets too thick to pour, stir in a tiny splash of water and bring it back to a simmer. Stone the nectarines, then slice into crescents and arrange on top of the cake. Drizzle with the honey and nut syrup to serve.