Peach Almond Ricotta Cake

Hello everyone!

I’m going to keep things short and super sweet today, since as you may know if you follow me on Instagram: I’m currently in the process of moving towns (again, YES, I cannot wait to FINALLY settle down either).

As if moving houses wasn’t tiring enough, we need to add the extra hassle of having to (securely) pack a thousand of fragile plates and glasses to take with me.


How fun (not).

Anyway! I wanted to share this cake with you ASAP so you guys can make the most of all those juicy summer peaches. Worry not, if you happen to stumble across this recipe sometime in November though: it’s also lovely with apples or pears.

The cake itself is super moist thanks to almond flour and ricotta. I know we usually hate the word moist around here but you need to trust me on this one: this cake is amazingly delicious, and everything you could ever want in cake form! I’ve also included the almond ricotta recipe I usually go for (it’s by My Quiet Kitchen, by the way!) in case you want to give it a go.

Then we have sweet, juicy peaches AKA the only thing I do not hate about summer, and a wonderful crumble topping which is basically the best thing ever!!

And that would be it from me today! I’d really love to stay here, sitting in the bed with my iced coffee, blabbering all the nonsense I can think of, BUT I really need to go back to packing! These clothes aren’t going to fold themselves, or so I think (sadly).

Enjoy and please, do let me know if you end up giving it a go!

Peach Almond Ricotta Cake

Peach Almond Ricotta Cake

Ingredients

  • For the cake:
  • 250 grams almond ricotta (see notes) or ricotta
  • 3 flax eggs (see notes)
  • 90ml. sunflower oil
  • 150 grams white sugar
  • 120 grams all purpose flour
  • 120 grams almond flour
  • 2 tsp. baking powder
  • juice from half a lemon
  • -
  • For the topping:
  • 2 peaches, peeled
  • 30 grams flour
  • 30 grams rolled oats
  • 15 grams almonds
  • 30 grams coconut oil
  • 30 grams sugar

Instructions

  1. Preheat oven to 180ºC (375F)
  2. Start by preparing the ricotta and flax eggs (see notes).
  3. Whisk together oil, ricotta, eggs, lemon juice and sugar.
  4. Add in both flours (sifted), and baking powder and stir to combine.
  5. Grease a small to medium round baking pan and pour batter inside.
  6. Top with the sliced peaches.
  7. In another bowl, mix all the ingredients for the topping and top the batter with them.
  8. Bake for 40-45 minutes or until you insert a toothpick in the centre and it comes out clean,

Notes

To make one flax egg, mix 1tbsp. of ground flax with 3tbsp. water. Ricotta recipe by My Quiet Kitchen

https://earthlytaste.com/2019/08/peach-almond-ricotta-cake.html

Enjoy!

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