The 3 ricotta and peaches cake is a very soft and quick dessert made with very few ingredients. After the success of the3 cake, I propose a more delicious version enriched with lots of peaches. Soft and perfect for any time of the day, it is a true comfort food that can be quickly prepared without needing to remember the quantities of the ingredients, you just need to remember the number 3 and you’re done!
I usually prepare it especially in summer, when I go on vacation, typically in a caravan and don’t have books or recipe books available, like the7 jars cake, it is very easy to remember and can be made with butter, ricotta, or mascarpone, each ingredient gives a different softness and texture.
I usually use ricotta because it is definitely lighter and I get an extraordinary dessert with very few fats, but if you prefer you can use butter or half butter and half ricotta, you are free to create your preferred variant.
Try also the other quick cakes
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer, Summer, Autumn
- Energy 251.29 (Kcal)
- Carbohydrates 44.10 (g) of which sugars 26.55 (g)
- Proteins 6.92 (g)
- Fat 6.44 (g) of which saturated 2.73 (g)of which unsaturated 3.31 (g)
- Fibers 1.11 (g)
- Sodium 38.35 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.6 oz all-purpose flour
- 10.6 oz sugar (I use 8.8 oz)
- 10.6 oz ricotta (or butter or mascarpone)
- 3 eggs (large)
- 2 tbsp peanut oil (or melted butter)
- 2 tbsp milk
- 2 tbsp lemon juice (or other juice to taste)
- 1 packet baking powder
- 1 tsp lemon zest (grated)
- 1 tsp vanilla extract
- 3 nectarines (large, firm, and sweet)
- to taste butter
- to taste all-purpose flour
- to taste vanilla powdered sugar
Tools
- 1 Electric whisk
- 2 Bowls
- 1 Spatula
- 1 Cake pan springform pan, 9.5 inches in diameter
Procedure
Sift the flour with the baking powder, set aside.
Wash the peaches and cut them into slices and set aside.
In a large bowl, beat the eggs with the sugar until you get a light and frothy mixture. Always use room temperature eggs.
In another bowl, mix the ricotta with the vanilla, lemon zest, oil, milk, and lemon juice.
Add a third of the sifted flour to the beaten eggs (go by eye, it’s not necessary to weigh anything) and fold it in with a spatula from bottom to top to prevent deflating the mixture, then add a third of the ricotta, continuing to fold with the spatula. Repeat the same operation two more times, in this way you will make an even softer cake.
Pour the batter into the greased and floured cake pan, level it.
Distribute the peach slices on the surface.
Bake the cake in a preheated static oven at 350°F for about 40/45 minutes.
Use the toothpick test to check if it’s cooked, if necessary extend the cooking time by a few minutes, as each oven has different power.
The 3 ricotta and peaches cake is ready, take it out, let it cool completely and transfer it to a serving plate, sprinkle with powdered sugar and serve.
Tips
Storage
The 3 ricotta and peaches cake can be stored at room temperature, under a glass dome for 2 days. If you want to extend the storage time, cover it with plastic wrap and put it in the fridge. Before serving, warm it slightly in the microwave or keep it at room temperature for 20 minutes.
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