August Peach Cake: Today’s Breakfast is Ready…
Want to make every moment of your day special? Then you need this ricotta and peach cake, a truly delicious and irresistible dessert. This sweet treat combines nutritious ingredients, each offering various health benefits.
In general, consuming this cake in moderation can be a tasty and healthy choice, especially when combined with a balanced diet and an active lifestyle. However, as with all sweets, it’s important to pay attention to portion sizes and frequency of consumption.
Ingredients :
- 5.3 oz (150g) low-fat ricotta
- 2.8 oz (80g) almond flour
- 2 peaches, unpeeled and cut into wedges
- 1.4 oz (40g) melted butter + a knob for greasing the pan
- 0.7 oz (20g) coconut flakes
- 2 eggs
- 2 teaspoons stevia sweetener
- 1 pinch of salt
- 1/2 teaspoon baking powder
How to make August Peach Cake:
- Start by placing the ricotta in a bowl, soften it with a spatula, add the eggs, melted butter, stevia sweetener, and salt. Beat with an immersion blender to obtain a smooth and homogeneous mixture.
- Sift and add the almond flour and baking powder, incorporate the coconut flakes, and mix with a spatula to obtain a soft and compact consistency. Fold in the unpeeled peaches cut into wedges and stir thoroughly.
- Line a 7-inch (18 cm) round springform pan with parchment paper, grease it with a knob of butter, transfer the batter into it, and level it carefully.
- Finally, bake in a preheated oven for 25-30 minutes at 350°F (180°C). Once done, remove the cake from the pan and dust it with powdered sugar.
Bon Appétit!