Soft peach plumcake, fragrant and delicious, perfect for any break of the day. The batter is very quick to make, with creamy ricotta and crushed amaretti, without butter… some peaches are placed inside, some are inserted on the surface, making the plumcake even more beautiful to present. Try this recipe, it’s really simple but super delicious!
Here are other proposals with seasonal peaches:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Seasonality: Summer
- Energy 210.85 (Kcal)
- Carbohydrates 29.92 (g) of which sugars 15.21 (g)
- Proteins 4.93 (g)
- Fat 8.78 (g) of which saturated 2.28 (g)of which unsaturated 6.08 (g)
- Fibers 0.72 (g)
- Sodium 43.50 (mg)
Indicative values for a portion of 3 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
- 2 nectarines (large)
- 1 1/3 cups all-purpose flour
- 1 1/2 oz amaretti cookies
- 2 eggs (medium)
- 5.8 oz ricotta cheese
- 1/4 cup vegetable oil
- 5/8 cup sugar
- 1 packet baking powder
- 1 tsp vanilla extract (optional)
- 1 tbsp brown sugar (optional)
Tools
- Plumcake Mold 12×4.3 inches
- Parchment paper
- Mixer
- Food processor
Preparation
With the help of a small mixer, grind the amaretti into powder. Add them to the flour sifted with the baking powder, and set aside.
With an electric mixer (or in the stand mixer), beat the eggs with the sugar until they are fluffy and pale.
Add the vanilla extract, the oil, and the ricotta. Mix with the beaters to blend.
Now add the flour, amaretti, and baking powder, a little at a time. Stir and incorporate them, without forming lumps and without deflating the mixture.
Wash the peaches, dry them, open them, and remove the pit.
Cut approximately half a peach or slightly more into small cubes. Add it to the batter and distribute it (1).
Line the plumcake mold with parchment paper. Pour the mixture into it and level it.
Cut the remaining peaches into thin slices, then place them on the surface, inserting them partially into the batter (2).
If desired, sprinkle with brown sugar.
Put the cake in a static oven at 350°F and bake for about 40 minutes. Always use the toothpick test to check if it’s cooked in the center, as times vary from oven to oven.
The soft peach plumcake is ready, delicious and fragrant… let it cool well before slicing.
Storage
During the summer period, if you don’t consume it in the day, I recommend storing the plumcake in the refrigerator.
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FAQ (Questions and Answers)
Can I use classic yellow peaches?
Of course, you can use nectarines, leaving the skin on, or yellow peaches, after peeling them.
What can I substitute amaretti with?
They can be replaced with additional all-purpose flour in the same quantity.
I don’t have a plumcake mold, what can I use?
A round cake pan or a bundt pan with a diameter of about 8.6 inches is fine.
