Peach Ricotta Cake

Peach Ricotta Cake

I whipped up this moist, fluffy cake for my clients, and they RAVED about it; it was gone in a few minutes! It’s such a simple recipe, and a perfect way to use seasonal fruits such as stone fruits and berries.

The recipe calls for less flour than a traditional cake, and extra ricotta in the batter makes everything more flavorful and moist. You can easily substitute the fruits and have fun with this recipe. Do you have those berries going bad but don’t have time to eat or cook them right away? Throw them in the freezer and when you are ready, make this recipe with your frozen berries. Cherries? Nectarines? They will all go perfect in this cake.

This recipe is inspired by Bon Appetit’s Raspberry-Ricotta Cake

Total Time: 1 hour 30 minutes
Makes: 8 servings


  • Nonstick vegetable oil spray

  • 1 1/2 cups all-purpose flour

  • 1 cup sugar

  • 2 tsp baking powder

  • 1 tsp kosher salt

  • 3 large eggs

  • 2 cups ricotta

  • 1 1/2 tsp vanilla extract

  • 1 stick unsalted butter, melted

  • 4 peaches, 12 slices of peaches, and the rest, chopped

  • Sprinkles of brown sugar


  1. Preheat oven to 350°. Line a 9” cake pan with parchment paper and lightly coat with nonstick spray. (Springform pan also works well if you don’t have a cake pan).

  2. Whisk flour, sugar, baking powder, and salt in a large bowl.

  3. In a separate bowl, whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by chopped peaches. Scrape batter into prepared pan and scatter remaining slices of peaches over top.

  4. Bake cake until golden brown and a tester inserted into the center comes out clean for 45 minutes at 350F. After that, crank up the heat to 450 for additional 15 minutes. Let cool at least 20 minutes before unmolding.

Tangy Spring Salad with Za'atar Chicken

Tangy Spring Salad with Za'atar Chicken

Happy April! Is that spring that I smell? My favorite produce season is back from bundles of asparagus to crunchy snap peas. I put together this seasonal menu that is so easy to put together, but breathtaking to look at. It won’t take a long time to have a taste of spring on your plate.

Make my goat cheese peppery dressing so that you can always jazz up your favorite spring produce with something super flavorful to get things started.

Pick up some fresh vegetables from a farmer’s market — asparagus, snap peas, and arugula are so in season right now! With those vegetables, assemble this raw salad.

Make my easy za’atar chicken to complete a plate!

If you guys make any of my recipes, feel free to tag me on Instagram (@edouardmassih) so that I can see that you are all as excited as I am about cooking in spring!

Ultimate Mediterranean Summer Menu

Ultimate Summer Menu

What are you cooking this Labor Day weekend? Use my ultimate summer menu to spice up your table. From an appetizer to a dessert, I got it covered. 

Start off your party with my refreshing Cucumber Thyme Fizz and Olive Hummus to get the party started!

Get the grill craking and charr up the corns to make this Charred Corn & Halloumi Salad.

Get your sheet tray for the branzino! Papilote Branzino is the easiest way to cook fish without drying out. 

Mediterranean Orzo Salad complements Mediterranean branzino.

Finish your Mediterranean feast with my Rosewater Grilled Peaches

Photos by Lauren Zaser

Rosewater Grilled Peaches

Rosewater Grilled Peaches

I am not much of a dessert person, so I decided to combine salty and sweet flavors. After grilling peaches, they get caramelized, and the sweetness from the caramelization goes so well with salty rosewater-infused ricotta. 

This recipe takes no time to assemble, and it's a healthy alternative dessert!

Photos by Lauren Zaser

Serves: 6 - 8 people


  • 4 peaches, riped

  • 12 -16 oz fresh ricotta

  • 3 tbsp rosewater

  • 1 tsp kosher salt

  • Honey

  • Dried rose petals (optional)


  1. Preheat your grill on high.

  2. Cut the peaches in half. Carefully remove the pits.

  3. Spray your grill with nonstick spray.

  4. Grill the peaches, face-side down first for 4 -5 minutes. Then, flip and grill for 2 additional minutes.

  5. In a small bowl, whisk ricotta, rosewater, and salt until well combined.

  6. Let peaches cool. Scoop ricotta into the grilled peaches.

  7. Drizzle honey and garnish with dried rose petals.

4 Go-to Toast Recipes

4 Go-to Toast Recipes

Toast toast toast - the easiest fastest snack or go to meal. You can start your day with it, have it as a midday snack, or end up forgetting to eat dinner and substituting a toast instead. My 4 recipes are a variety of my go to's they are simple, delicious, refreshing, and healthy. 

2-Way Ricotta Toast

Total Time: 15 min
Serves: 4 people

Ricotta Toast:

  • 1 loaf bread, sliced

  • 2 cups fresh ricotta cheese

  • 1 tbsp fresh thyme, minced

  • 1 tbsp fresh rosemary, minced

  • 1/4 cup extra virgin olive oil

  • 1 tbsp sea salt


  • 1-2 tbsp honey

  • 1 tbsp dried rose petals

  • 1 pint mushrooms, sauteed

  • Sea Salt to taste


  1. Toast bread to your desire

  2. In a medium sized bowl, combine ricotta, thyme, rosemary, olive oil, and salt. Whip together until well combined.

  3. Start by smearing the toast with 3-4 tbsp of ricotta.

  4. To make it sweet - top it off with a drizzle of honey and rose petals.

  5. To make it salty - top it off with sauteed mushrooms, extra virgin olive oil, and sea salt.

  6. Enjoy!

Labneh & Zaatar Flatbread

Total Time: 20 min
Serves: 4 people


  • 1 pack naan or pita bread

  • 1 quart roasted garlic labneh or greek yogurt

  • 1/2 cup zaatar

  • 1/2 cup extra virgin olive oil

  • 1 each cucumber, thinly sliced

  • 2 each radish, thinly sliced

  • 1 bunch mint

  • sea salt to taste


  1. Heat a large skillet on high heat.

  2. Brush the naan with extra virgin olive oil.

  3. Crisp up the naan on both sides until golden brown, 5-7 minutes.

  4. When ready place the naan on a large plate.

  5. Start layering the toppings, starting with the roasted garlic labneh. Spread 2-3 tbsp on each flatbread.

  6. In a small bowl mix zaatar with extra virgin olive oil, sprinkle all over flatbread.

  7. Arrange the cucumber, and radish as desired.

  8. Scatter the mint, drizzle extra virgin olive oil, and finish off with a sprinkle of sea salt, and Enjoy!

Curried Fish Toast

Total Time: 15 min
Serves: 4 people


  • 1 loaf bread, sliced

  • 1 cup white fish, cooked - this is a great way to use leftover fish

  • 1/2 cup celery, diced

  • 1/2 cup mayonnaise, or greek yogurt

  • 1/2 tbsp curry powder

  • Pickled red onions

  • Cilantro, chopped

  • Sea salt to taste


  1. Toast bread to your desire

  2. In a medium sized bowl, combine white fish, celery, mayonnaise, curry powder, and 1 tsp salt. Combine all the ingredients, until fully incorporated.

  3. Smear the toast with 1/4 cup of the white fish salad.

  4. Garnish with pickled red onions, cilantro, and sea salt to taste.

  5. Now munch and crunch away!