The peach and ricotta cake without flour is a creamy and fresh summer dessert, with a soft and moist consistency inside and juicy on the outside.
Gluten-free, it contains no yeast or butter, and is less caloric than a classic cake.
The batter slowly melts, leaving room for the natural sweetness of the peaches, which become soft and slightly caramelized during baking.
Peaches, ripe just right, release all their sweetness and become the stars of a perfect summer dessert.
Suitable for any occasion: light breakfast, nutritious snack, delicate dessert. It is a versatile dessert that serves well in any context.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for peach and ricotta cake preparation
- 18 oz ricotta
- 3 eggs
- 4 oz erythritol
- 1/4 cup potato starch
- 1 lemon
- 3 nectarines
- as needed powdered sugar
- 1/3 cup milk
Tools
- 3 Bowls
- 1 Mixer
- 1 Cake Pan
- 1 Parchment Paper
- 1 Lemon Grater
- 1 Spatula
Steps for preparing the peach and ricotta cake
To prepare the delicious peach and ricotta cake start by washing the peaches under running water.
Then cut them in half, remove the pit, and slice them into half-moon pieces about 1/8 inch thick and set them aside.
Meanwhile, in a bowl, break the eggs and add the erythritol or sugar and mix with an electric whisk until you get a nice frothy mixture.
In another bowl, pour the ricotta, the grated rind of one lemon, and the milk. Mix well with a fork or spatula, and add the potato starch. Stir until you get a homogeneous mixture
Gradually add the beaten eggs and mix, from top to bottom, with a spatula, gently so that the eggs do not deflate.
Line a cake pan d. 20 with parchment paper and pour the mixture. Level it and add the peach slices in a spiral until the entire surface is covered.
Bake at 340°F, in a static oven, for 50 minutes. In an air fryer at 356°F for 20 minutes. Once cooking is finished, let it cool completely before cutting. If desired, you can dust with powdered sugar and the creamy peach and ricotta cake is ready to be served…
Enjoy from Barbara!
Advice and Storage
Keep the cake in an airtight container in the fridge for a maximum of 3-4 days
You can freeze slices individually wrapped in plastic wrap, then put them in a freezer bag. Thaw in the fridge for a few hours or at room temperature.
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FAQ (Questions and Answers)
Can I substitute potato starch?
Yes, with:
cornstarch
rice flourCan I use another type of peach?
Yes, you can use nectarines
Can I use other types of fruit?
Sure: apricots, apples, pears or berries work very well.
Can I use sugar instead of erythritol?
Yes, 80 grams instead of 100
