Cake with canned peaches, delicious and very soft, thanks to the ricotta in the batter… a simple and delicate dessert that can be prepared all year round and is perfect at any break of the day. The batter is butter-free and very quick to make, just pour it into the cake tin and then add the sliced peaches… the cake will be soft, fragrant, and also beautiful to present, try it yourself!
Here are other delicious recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 214.09 (Kcal)
- Carbohydrates 33.33 (g) of which sugars 18.62 (g)
- Proteins 5.43 (g)
- Fat 7.46 (g) of which saturated 2.20 (g)of which unsaturated 4.88 (g)
- Fibers 0.68 (g)
- Sodium 30.36 (mg)
Indicative values for a portion of 80 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
- 10 oz canned peaches
- 1 2/3 cups all-purpose flour
- 7 oz ricotta
- 2 eggs (large)
- 3/4 cups sugar
- 1/4 cup vegetable oil
- 1 packet baking powder
- lemon zest
Tools
- Cake Pan 9.5 inches
- Parchment Paper
- Mixer or stand mixer
- Bowl
- Paper Towels
Preparation
First, drain the peaches well from the syrup, pat them dry with paper towels, and slice them.
With the help of a mixer, whip the eggs with the sugar and grated lemon zest until they become light and fluffy.
Add the ricotta and vegetable oil, and continue mixing with the electric beaters.
Then add the sifted flour with the baking powder, a little at a time, making sure it incorporates without lumps.
Line the cake pan with parchment paper or grease it with a release agent.
Pour the batter and spread it evenly with a spatula (1).
Arrange the peach slices over the entire surface, in a radial pattern or as you prefer (2).
Place the cake in a static oven at 356°F and bake for about 35-38 minutes. Before turning off, always do the toothpick test to ensure it’s dry in the center.
At the end, remove from the oven and let the cake cool on a rack (3). If desired, you can sprinkle it with a little powdered sugar.
The cake with canned peaches and ricotta is ready, very soft, delicious, and fragrant!
Tips and Notes
Try to dry the peaches well; otherwise, they will release too much liquid into the batter.
The cake stays soft for 2-3 days, but if you don’t consume it immediately, I recommend storing it in the refrigerator or a very cool place.
You can replace the oil with melted butter (about 2 oz).
Baking times depend on your oven and the pan used, always check with the toothpick.
FAQ (Questions and Answers)
How can I substitute ricotta?
You can use Greek yogurt in the same quantity.
Can I use fresh peaches?
Sure, in season you can substitute them for the canned ones.
