Desserts

August Peach Cake: Today’s Breakfast is Ready

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Hi there! I'm Della, the culinary enthusiast and recipe creator behind Granny Tricks. Cooking has always been a significant part of my life, and I’m thrilled to share my kitchen adventures with you.

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