Ricotta and Peach Cake

4 extra fresh large AIA eggs

300 g of 00 flour

200 g of ricotta

A sachet of vanillin

A sachet of baking powder for desserts

4 peaches

150 g of sugar

70 ml of milk

Lemon zest as needed

Description

A delicate dessert with an irresistible flavor? The ricotta and peach cake is not only easy to prepare but is also the ideal solution to prepare for children for a snack so they can eat something genuine and homemade. The ricotta and peach cake is also perfect to be enjoyed at breakfast to start the day in the best way!

Here is the complete recipe!

6 Organic Eggs

Procedure

First of all, work the eggs together with the sugar with the whisk for 10 minutes until you have obtained a frothy mixture. In the meantime, let the ricotta drain and sieve it. To the mixture add the milk, the flour, the yeast, the vanillin and continue to work. Add the grated lemon zest.

Peel the peaches and cut them into slices. Pour half of the peaches into the dough and mix well. Pour the dough into a cake tin that you have previously buttered and floured. Decorate with the remaining peach slices and bake in a preheated oven at 180°C for about 45 minutes.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.