Simple and delicious, the soft ricotta bundt cake with peaches is perfect for breakfast, a mid-afternoon snack, or to accompany coffee after lunch or dinner. Replacing the butter with ricotta not only makes it super soft but also cuts down on calories, allowing us to enjoy a light and digestible baked dessert. During the winter, try it with apples, it’s truly delicious. If you like fruit desserts, try the Venetian apple cake, the cream and strawberry dessert, the yogurt and blueberry cake, or the puff pastry baskets with cream and red fruits.
OTHER DELICIOUS BUNDT CAKES
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 Eggs
- 7 oz Sugar
- 2 1/2 cups All-purpose flour
- 1/2 cup Milk
- 5 oz Ricotta cheese
- 1 Lemon zest (grated)
- 1 packet Baking powder
- pinches Salt
- 4 Nectarines
Preparation
Wash and slice the nectarines. Beat the eggs with the sugar. Add the sifted flour with the baking powder and mix in the milk and then the ricotta.
Add the salt, lemon zest, and make the mixture smooth and homogeneous.
Finish by incorporating 2/3 of the nectarine slices. Pour into a bundt cake pan and decorate with the remaining peaches. Bake at 350°F for about 40 minutes. Let it cool, remove from the mold, and serve with powdered sugar.
Notes
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