The 5-minute ricotta and peach cake is a soft and fragrant dessert perfect for breakfast, a delicious cake to start the day well. My 5-minute cakes are among your favorite desserts, they are simple, prepared in no time without whisking anything, and they always turn out great; perfect for those who have little time to spend in the kitchen and for those with little experience, they can be made in many variations.
If you love peaches, you must absolutely try my new version with ricotta and peaches which is soft like a cloud, alternatively, you can find the 5-minute cake with peaches and blueberries, the peach bread or the peach and almond yogurt cake, easy desserts perfect any time of the day.
Ricotta makes the batter very soft and keeps the cake fluffy for days. If you want, you can use the batter to make small donuts or muffins in order to have small single portions that cook in no time.
Also try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 235.48 (Kcal)
- Carbohydrates 34.17 (g) of which sugars 18.31 (g)
- Proteins 5.47 (g)
- Fat 9.58 (g) of which saturated 3.22 (g)of which unsaturated 5.89 (g)
- Fibers 1.12 (g)
- Sodium 26.39 (mg)
Indicative values for a portion of 100 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
- 2 cups cups all-purpose flour
- 3/4 cup cup sugar
- 1 cup cup cow's milk ricotta
- 1/4 cup cup milk
- 2 eggs (medium)
- 1/3 cup cup peanut oil (or 90 g of softened butter)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated)
- 3 nectarines (firm and sweet)
- 2 tablespoons tablespoons butter
- 1 tablespoon tablespoon all-purpose flour
- to taste vanilla powdered sugar
Tools
- 2 Bowls
- 1 Scale
- 1 Cutting Board
- 1 Hand Whisk
- 1 Pan springform 9-inch diameter
Procedure
Wash the peaches, dry them, and slice them thinly, about 1/4 inch thick.
Place the ricotta in the bowl with the sugar and mix it very well; add the eggs, incorporating them one at a time, then the oil, milk, vanilla, and lemon zest.
In another bowl, sift the flour with the baking powder.
Pour the liquid ingredients, a little at a time, into the bowl with the dry ingredients, stirring with the whisk to obtain a homogeneous mixture.
Transfer the mixture to the buttered and floured cake pan. Distribute the peach slices over the batter.
Bake the cake in a preheated static oven at 350°F for about 45/50 minutes.
Check the cooking with a toothpick; if necessary, extend it for a few minutes, being careful not to overcook it, or it will become dry.If the surface of the cake tends to darken too much, cover it with aluminum foil.
The 5-minute ricotta and peach cake is ready; let it cool a bit before removing it from the form. Place it on a plate and let it cool completely.
Dust with powdered sugar and serve.
Tips
Storage
The 5-minute ricotta and peach cake can be stored in the fridge for 3/4 days; in summer, I prefer to keep fruit cakes in the fridge and leave them at room temperature for 30 minutes before serving.
If you want, you can also store it at room temperature, but no more than 2 days because the fruit will tend to sour and change flavor.
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