Finding some peaches at the supermarket, I thought of preparing a nice cake, but when I laid out all the ingredients on the work table, I realized that although the fruit was ripe and sweet, it was too little. So, I decided to also use a jar of CANNED PEACHES. So, here’s the CAKE WITH RICOTTA AND DOUBLE PEACH!
The consistency of the ricotta and peach cake is soft and fluffy with a delicate taste that can be flavored with grated lemon zest and/or vanilla.
While making the batter, it seemed a bit too “stiff,” but with the diced canned peaches, the texture became perfectly soft and rightly creamy.
Summer fruit is arriving, soon cherries will come too, and… my kitchen is buzzing as they say, hehe!
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound. You can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day, you can read a sweet and a savory recipe!
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I LEAVE YOU RECIPES WITH FRUIT hoping that some sweet preparation may interest you…Have a good day! Annalisa
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 222.02 (Kcal)
- Carbohydrates 41.71 (g) of which sugars 24.31 (g)
- Proteins 6.87 (g)
- Fat 4.06 (g) of which saturated 2.37 (g)of which unsaturated 1.51 (g)
- Fibers 1.21 (g)
- Sodium 191.50 (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
- 8.5 oz peaches, canned (already drained from the preserving liquid)
- 3 white peaches
- 2 cups all-purpose flour
- 1 cup ricotta cheese
- 3 eggs (medium)
- 0.9 cup sugar
- 1 packet baking powder
- 1 pinch salt
Tools
#ADV
- Molds
- Bowls
- Knives
- Food scales
- Spoons
Steps
1) First, I chopped the canned peaches, draining them well from the preserving liquid, and set them aside.
2) Preheat the oven to 340°F (static mode), wash, and also slice the fresh peaches, clearly removing the pit.
3) In a large bowl, beat the eggs with the sugar using electric beaters or by hand until they are frothy. Add the ricotta, instant baking powder, flour, and pinch of salt.
4) Mix everything well, and finally add the CANNED PEACHES cut into more or less equally sized cubes… just saying, right?
5) Pour the mixture into the pan lined with parchment paper or coated with non-stick spray, and after leveling it, place the peach slices as you like.
6) Bake at 340°F in the preheated oven and cook the CAKE WITH RICOTTA AND DOUBLE PEACH for about 40 minutes or depending on your home oven’s characteristics.
7) Once cooked, let it cool, then unmold and unpan THE CAKE WITH FRESH AND CANNED PEACHES with ricotta-based batter, WITHOUT OIL and WITHOUT BUTTER.
8) If you like, a nice sprinkle of powdered sugar fits well before serving it at the table, and…
Enjoy your meal!
Annalisa
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Annalisa says…
This RICOTTA BATTER WITHOUT BUTTER is perfect for cakes with other fruit varieties, both canned and fresh!
