Peach Cake

Name: Peach Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: Type 00 flour ¾ cup; Whole grain flour ¾ cup; Potato starch 3 tbsp; Ricotta cheese 5 oz; Brown sugar fine 0.6 cup; Eggs 2; Egg yolks 1; Sunflower seed oil &frac13; cup; Powdered yeast for sweets 4 tsp; Fine salt 1 pinch; Peach not too ripe 2; Peach jam 2 spoonfuls; Water 1 spoonful; Powdered sugar to taste

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Lucake

The peach cake is a simple and genuine homemade dessert, perfect for breakfast or a summer snack filled with sweetness. The peaches, soft and juicy, provide a moist and enveloping texture to the batter, which is enriched with ricotta and whole wheat flour, to give a pleasant rustic touch.

An easy recipe accessible to everyone, which highlights one of the most beloved fruits of summer and transforms a few ingredients into a soft, fragrant cake with a delicate flavor. Also great for using up riper peaches, it is a real treat to enjoy at any time of the day.

Whether accompanied by a cup of tea, coffee, or a scoop of ice cream, the peach cake will win you over at first bite and bring a bit of sunshine and good mood to the table!

If you love peach desserts try these delicious variations:

Skillet Peach Cake
Peach Clafoutis
Decadent Peach Cake
Peach Pie
Upside-Down Peach Cake
Peach Bread

INGREDIENTS

For the batter (for a 22 cm mold): Type 00 flour ¾ cup (90 g); Whole grain flour ¾ cup (90 g); Potato starch 3 tbsp (45 g); Ricotta cheese 5 oz (140 g); Brown sugar 0.6 cup (120 g) - fine; Eggs 2; Egg yolks 1; Sunflower seed oil ⅓ cup (75 g); Powdered yeast for sweets 4 tsp (12 g); Fine salt 1 pinch

For the topping: Peach 2 - not too ripe; Peach jam 2 spoonfuls; Water 1 spoonful; Powdered sugar to taste

Preparation

How to prepare Peach Cake

To prepare the peach cake, start by adding the eggs 1, the egg yolk 2, and the brown sugar 3 into the bowl of a stand mixer.

Add a pinch of salt 4 and start mixing with the whisk (alternatively, you can use an electric mixer) 5. Once you have a light and foamy mixture that forms ribbons, add the ricotta cheese 6.

Also add the vegetable oil 7 and continue mixing to combine 8. At this point, sift the all-purpose flour 9.

Add the whole wheat flour 10, then sift in the potato starch and baking powder 11. Mix at low speed to incorporate the dry ingredients well 12.

Once you have a homogeneous batter 13, pour it into an 8.5-inch diameter baking pan lined with parchment paper (or greased and lined) 14. Now wash the peaches and cut them into thin slices 15.

Arrange the peach slices in a circular pattern on the surface of the batter 16, being careful not to place them too tightly together 17. Bake the cake in a preheated static oven at 350°F for 35-40 minutes 17. Once baked, remove the cake from the oven and let it cool 18.

Remove the cake from the pan and transfer it to a serving plate 19. Mix the peach jam with a little water 20 using a brush 21.

Brush the peaches on top with the diluted jam to glaze them 22. Finally, dust with powdered sugar 23. Your peach cake is ready to be enjoyed 24!

Storage

The peach cake can be stored at room temperature, covered with a glass dome or plastic wrap for 2-3 days. If the house temperature is high, it's preferable to store it in the refrigerator.

Alternatively, you can freeze it in slices for up to 2 months.