If you have never made it, now is the time! The Peach Cake, cooked in a Air Fryer is a fresh dessert made with lots of fresh peaches that give it a moist, delicious, and fragrant texture. It is served at room temperature, but when cold, it almost resembles a pudding. To prepare this Peach Cake I wanted to replace the 00 flour with Multigrain Flour with Seeds Molino Casillo and well, it exceeded my expectations once again, this flour is amazing and I highly recommend it! I’ve tried other brands, but it’s the one that gave me the most satisfaction, both in savory and sweet preparations.
The Peach Cake, cooked in a Air Fryer, is made with simple and genuine ingredients: flour, eggs, sugar, ricotta that makes it very soft and melts in your mouth and it is butter-free. The peaches I used are nectarines, but you can choose the varieties you prefer, even peaches or make a mix of what you have available, the result will be the same. The recipe is very easy and quick; it takes just a few minutes and it is an ideal dessert from morning till night: breakfast, snack, and if you want to accompany it with a scoop of vanilla ice cream, it becomes a perfect dessert and a fruit-based dessert perfect even for children.
At the end of the recipe, you will also find instructions for oven baking
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: for a 9-inch springform pan
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
Ingredients for a 9-inch springform pan
- 5 nectarines
- 1 1/2 cups multigrain flour (or All-Purpose flour)
- 7 oz cow ricotta (at room temperature)
- 3/4 cup granulated sugar
- 2 tbsps brown sugar (or granulated sugar)
- 3 1/2 tbsps vegetable oil
- 2 eggs (at room temperature)
- 1 lemon (zest grated)
- 1 packet baking powder
- 1 packet vanillin
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Tools
What you need to prepare the peach cake in the air fryer
- 1 Air Fryer
- 1 Electric Mixer
- 1 Mixing Bowl
- 1 Springform Pan 9-inch
- 1 Lemon Zester
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Steps
How to prepare the Peach Cake in Air Fryer
In a bowl, beat the eggs with the sugar, vanillin, and grated lemon zest for about 4/5 minutes until you get a light, fluffy, and frothy mixture.
Gradually add the vegetable oil and continue mixing with the beaters.
Now add the ricotta, and mix well for a smooth, lump-free mixture.
Now add the flour. If you use multigrain flour with seeds, you don’t need to sift it; if you use all-purpose flour, sift it before adding it to the batter. Add the sifted packet of baking powder along with the flour. Set aside.
Take 3 of the peaches and cut them into chunks; these will go into the batter. If you want, you can keep the skin, but I preferred to remove it. Instead, slice the other 2 peaches thinly for decoration; in this case, leave the skin on the nectarines.
Add the diced peaches to the batter and use a spatula to mix and incorporate them well. Now pour the batter into a greased and floured pan. Level the surface and arrange the peach slices in a radial pattern; you can of course decorate it as you prefer, but make sure not to submerge them completely in the batter, as they will sink during baking.
Preheat the air fryer for 2/3 minutes and bake, using the Bake program at 320°F for 40 minutes. Do the toothpick test; if it comes out dry, the cake is ready, otherwise, continue baking for a few more minutes.
As soon as it’s out of the fryer, while still hot, sprinkle the surface with 2 tablespoons of brown sugar or granulated sugar. Let the cake cool completely before removing it from the pan.
Here is your Peach Cake ready to be served.. you’ll see how delicious it is!
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Oven Baking of the Peach Cake
Bake the peach cake in a preheated oven at 350°F for 40/45 minutes. Always do the toothpick test.
Variations and Storage of the Peach Cake
For the preparation of the Peach Cake, you can replace the flour with all-purpose flour and the brown sugar for finishing with granulated sugar.
The Peach Cake can be stored for several days well covered with plastic wrap or with a cover. You can keep it at room temperature or in the refrigerator to enjoy it fresher; just take it out for a few minutes before consuming it.
FAQ (Questions and Answers)
What can I substitute for ricotta to make the Peach Cake?
You can replace ricotta with 200 g of Greek yogurt or mascarpone.
Can I use other varieties of peaches to make the Peach Cake?
Yes, you can use any variety of peaches, you can even mix nectarines, white peaches, or even peaches. If they are not nectarines, I recommend removing the skin.
