These baked peach and ricotta mini cakes are a fresh and delicate dessert, ideal for summer.
Made with simple ingredients like creamy ricotta, ripe peaches, and a drizzle of honey, they are perfect for breakfast, a snack, or a light dessert.
These tiny cakes contain no cream or butter, they are baked and served cold: a great idea for those who love genuine yet delicious sweets.
A simple mix of fruit, creaminess, and lightness all to be tried!
Recommended pairings for me:
Serve them with a cup of lemon iced tea or a peach tea.
For an extra touch, accompany them with a spoonful of Greek yogurt or a raspberry salsa/coulis to contrast the sweetness.
Recipe seen on Cucina Naturale, July 2025
It’s vegetarian,
gluten-free,
egg-free,
medium glycemic impact.
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I opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Always on THEME Recipes with ricotta/peaches here are some more ideas just below:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 17.64 oz ricotta
- 3 peaches
- 4 tbsps honey (or maple syrup to taste)
- as needed butter (for the molds)
- as needed mint
- as needed powdered sugar (gluten-free cornstarch)
Tools
- Molds
- Bowls
- Knives
- Spoons
Easy Steps for These Summer Sweets
Pour the ricotta into a bowl and work it with honey or syrup as desired to obtain a cream.
Wash and thinly slice the peaches, clearly without the pit.
Butter the crème caramel molds of 2.75-3 inches or those of your preferred size!
On the buttered bottom, place about a tablespoon of ricotta, forming an even layer that you cover with peach slices.
Continue making more layers of fruit and ricotta and finish by baking at 392°F for about 30 minutes.
Once cooked, let the ricotta and peach mini cakes cool completely in the refrigerator so that everything sets to perfection.
When ready to enjoy the cream-free cakes with peaches, carefully unmold them, decorating with more peach slices, mint leaves, and a sprinkle of powdered sugar.
Fresh, summery, light! Enjoy your meal and happy cooking!
Annalisa
IF YOU LIKE PEACHES, HERE’S A DELICIOUS COLLECTION OF RECIPES
Click→
Storage
Store the summer fruit mini cakes in the refrigerator, covered with plastic wrap, for up to 2 days.
Serve them very cold, perhaps with an extra drizzle of honey or a fresh mint leaf.
