Soft with Peaches
Sweet
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Cook Time
50 min
Servings
6
Difficulty
Easy
Prep Time
20 Min
Description
This juicy pastry with peaches is a poem! I especially like to make it in the summer, when the peaches are nice and ripe and aromatic. The addition of ricotta makes the dough incredibly soft and keeps it fresh for a long time. If you are lactose intolerant, you can easily use lactose-free ricotta. A hint of lemon provides a fresh note that goes perfectly with the sweet peaches. The recipe is super simple and is guaranteed to succeed. Perfect for a cozy Sunday brunch or as a sweet surprise for friends and family. Dusted with icing sugar, it also looks really pretty!
Ingredients (12 ingredients)
-
3 piece medium eggs
-
140 g sugar
-
100 g lactose-free ricotta
-
80 g lemon juice
-
1 piece lemons the zest
-
230 g rice flour
-
50 g potato starch
-
60 g rice oil
-
16 g baking powder for cakes
-
3 piece nectarines
-
icing sugar for decoration
-
sugar for the surface
Preparation (7 steps)
Beat eggs and sugar
Put 3 eggs and 140 g of sugar into the mixing bowl and beat for 5 min./speed 4 until a light and frothy mixture is obtained.
Add liquid ingredients
Put 100 g ricotta, 80 g lemon juice, the zest of 1 lemon and 60 g vegetable oil into the mixing bowl and mix for 20 sec./speed 3.
Add dry ingredients
Put 230 g rice flour, 50 g potato starch and 16 g baking powder into the mixing bowl and mix for 30 sec./speed 3.
Prepare peaches
Wash, pit and dice 3 peaches.
Fold in peaches
Gently fold the diced peaches into the dough in the mixing bowl using a spatula.
Baking
Pour the dough into a greased and rice flour-dusted tin (approx. 20x20 cm), sprinkle with a little sugar and bake in a preheated oven at 180°C top/bottom heat for approx. 30 minutes. Do a toothpick test.
Cool and serve
After baking, remove the cake from the oven, let it cool and sprinkle with icing sugar. Cut into squares and serve.
Finished cooking? Great! 🎉
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Created by
Sara Romano
6
Rezepte
0
Kochbücher
Allergens
- Eggs
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