These baked peach and ricotta mini cakes are a fresh and delicate dessert, perfect for summer.
Made with simple ingredients like creamy ricotta, ripe peaches, and a drizzle of honey, they are perfect for breakfast, a snack, or as a light meal’s end.
These little cakes are without cream or butter, they are baked and served cold: a great idea for those who love genuine but delicious desserts.
A simple mix of fruit, creaminess, and lightness worth trying!
Recommended pairings for me:
Serve them with a glass of iced lemon tea or peach herbal tea.
For an extra touch, accompany them with a spoonful of Greek yogurt or a raspberry sauce/coulis to contrast the sweetness.
Recipe seen on Cucina Naturale, July 2025
it is vegetarian,
gluten-free,
egg-free,
medium glycemic impact.
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I have opened a recipe channel open to all 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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Always on the TOPIC of Ricotta/Peach Recipes, here are some other ideas just below:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 cups ricotta
- 3 peaches
- 4 tbsp honey (or maple syrup to taste)
- as needed butter (for the molds)
- as needed mint
- as needed powdered sugar (gluten-free without wheat starch)
Tools
- Molds
- Bowls
- Knives
- Spoons
Easy Steps for These Summer Treats
I pour the ricotta into a bowl and mix it with honey or syrup to taste to get a cream.
I wash and thinly slice the peaches clearly without the pit.
I butter the crème caramel molds of 3 inches or whatever size you prefer!
On the buttered bottom, I put about a tablespoon of ricotta, forming a uniform layer that I cover with peach slices.
I proceed by making other layers of fruit and ricotta and finish by baking at 392°F for about 30 minutes.
Once cooked, I let the ricotta and peach mini cakes cool completely in the fridge so that everything compacts perfectly.
When enjoying the cream-free sweets with peaches, I carefully unmold them and decorate with more peach slices, mint leaves, and a sprinkle of powdered sugar.
Fresh, summer, light! Enjoy and happy cooking!
Annalisa
IF YOU LIKE PEACHES, HERE IS A DELECTABLE COLLECTION OF RECIPES
Click→https://blog.giallozafferano.it/asilannablu/dolci-irresistibili-pesche-facili-golose/
Storage
Keep the summer fruit mini cakes in the fridge, covered with plastic wrap, for up to 2 days.
Serve them very cold, maybe with an extra drizzle of honey or a fresh mint leaf.
