Fluffy Peach Cake. A simple and quick cake to prepare, perfect for breakfast, a snack, or as a dessert at the end of a meal.
The fluffy peach cake is a soft and delicious cake. I assure you it’s delicious, so make sure to try it.
The recipe for the fluffy peach cake is quite quick, while the first part of the cake is in the oven, you can prepare the filling.
As I mentioned, it is a versatile, simple, and quick cake to prepare, and it is perfect for breakfast, a snack, or as a dessert at the end of a meal. It keeps well in the fridge, making it perfect to enjoy even on hot summer days.
But let’s see right away how to prepare the fluffy peach cake.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
For the base
- 2 eggs
- 140 g sugar
- 1/2 cup sunflower oil
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 2/3 cup milk
- 1 container yogurt (peach-flavored)
- 7 oz ricotta cheese
- 3 tbsps sugar
- 2 oz chocolate chips
- 1 peach
- 2 eggs
- 1 peach (sliced)
- as needed almond granules
Tools
- 1 Bowl
- 1 Electric mixer
- 1 Cake pan
How to prepare the fluffy peach cake
First, prepare the cake. In a bowl, place the eggs and sugar. Mix with an electric mixer until you get a fluffy and frothy mixture.
Add the oil and mix.
Add the flour and baking powder. Mix with the electric mixer, being careful not to create lumps.
Finally, add and incorporate the milk.
Pour half of the obtained mixture into a 20 cm (8-inch) cake pan previously greased and floured. Bake in a preheated static oven at 356°F and let it cook for about 15 minutes. Meanwhile, prepare the filling.
In a bowl, place the yogurt, ricotta, sugar, chocolate chips, and a peach cut into pieces. Mix with a spoon.
Add the eggs and mix everything well until obtaining a smooth cream.
Remove the cake from the oven and pour the filling inside the pan. Cover with the remaining batter. Decorate the surface with peach slices and almond granules. Bake again for another 20/25 minutes. Please check the cooking times based on your oven by doing the toothpick test.
Remove from the oven, let it cool slightly, and store in the refrigerator until serving. I recommend keeping it in the fridge for at least two hours. (If you prepare it the day before, it’s even better).
Before serving, if you like, sprinkle with powdered sugar.
Help yourself.
