Peach and Ricotta Cake is a delightful dessert that captures the sweetness of summer fruits combined with the creaminess of ricotta cheese. This flourless cake not only caters to those avoiding gluten but also creates a light and airy texture that’s utterly delicious. Imagine biting into a soft piece of cake, where the rich flavor of ricotta meets juicy peach slices nestled on top. Perfect for any gathering or quiet afternoon tea, this sweet treat will quickly become a favorite!
What You’ll Need for Peach and Ricotta Cake
Before diving into the recipe, let’s gather everything you need to whip up this delightful cake:
- 500 g (about 1 lb) ricotta cheese
- 3 large eggs
- 120 g (approximately ½ cup) erythritol (or sugar if preferred)
- 50 g (about ⅓ cup) potato starch
- Zest of 1 lemon
- 3 nectarines or peaches
- Powdered sugar (for dusting, optional)
- 80 ml (about ⅓ cup) milk
How to Make a Peach and Ricotta Cake
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Prepare the Peaches: Start by washing the peaches. Cut them in half, remove the pit, and slice them into half moons that are about 3 to 4 mm thick. Set these slices aside for later.
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Whisk the Eggs: In a bowl, crack the 3 eggs and add the erythritol. Use an electric whisk to beat the eggs until they become frothy and pale.
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Mix the Ricotta: In another bowl, combine the ricotta cheese, lemon zest, and milk. Mix these thoroughly until well combined and creamy.
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Combine Mixtures: Now, gradually fold the beaten eggs into the ricotta mixture using a spatula. Be gentle to keep the airiness from the egg mixture.
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Prepare the Cake Pan: Line a 20 cm (8-inch) diameter cake pan with baking paper for easy removal. Pour in the ricotta batter and level it off.
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Arrange the Peaches: Take your prepared peach slices and arrange them in a spiral pattern on top of the batter. This will make your cake look beautiful and inviting!
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Bake the Cake: Preheat your oven (or air fryer!). Bake the cake in a static oven at 170 degrees Celsius (around 340 degrees Fahrenheit) for about 50 minutes, or if you’re using an air fryer, set it to 180 degrees Celsius (about 356 degrees Fahrenheit) for 20 minutes.
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Cool Down: Once baking is complete, allow the cake to cool completely before cutting into it. If you like, sprinkle a little powdered sugar on top for an elegant finish when serving.
Serve & Enjoy Peach and Ricotta Cake
Once cooled, slice the cake into wedges and plate them beautifully. You can serve this delightful cake on its own or with a dollop of whipped cream for some extra indulgence. A sprinkle of powdered sugar adds a lovely touch, while a side of fresh fruit or a scoop of vanilla ice cream can take your dessert experience to the next level. It’s also a perfect choice with a cup of tea or coffee!
Expert Tips for Peach and Ricotta Cake
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Fresh Fruits: If peaches are out of season, feel free to swap them with other fruits like berries or plums for a different flavor profile.
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Sweetness Level: Adjust the amount of erythritol or sugar according to your sweetness preference. If you prefer a less sweet cake, you can reduce the amount.
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Storage: Keep leftover cake wrapped in the fridge for up to 3 days. It is best enjoyed fresh, but still delicious after a little time.
Peach and Ricotta Cake FAQs
1. Can I use other cheeses?
Yes! While ricotta adds a lovely creaminess, you can also try mascarpone or cottage cheese as alternatives.
2. Is it possible to freeze this cake?
Absolutely! You can freeze slices of the cake. Just ensure they’re wrapped well, and they’ll last for about a month.
3. What should I serve with this cake?
This cake pairs beautifully with fresh fruits, whipped cream, or even a drizzle of honey for added sweetness.
Whether you’re hosting a gathering or enjoying a cozy night in, this Peach and Ricotta Cake without Flour is a fantastic treat to try! It’s simple to make and bursting with flavor, making it a wonderful addition to any dessert table. Happy baking!