Ingredients
COW’S MILK RICOTTA
500 grams
EGGS
3
GRANULATED SUGAR
100 grams
POTATO STARCH
50 grams
LEMON ZEST
1
VANILLA EXTRACT
1 tsp
PEACH NECTARINES
3
FOR THE MARINADE
LEMON JUICE
1/2
GRANULATED SUGAR
30 grams
How to Make Flourless Peach Ricotta Cake
Step 1
Wash and dry the peaches, then cut them into thin slices of about 3-4 mm.
Step 2
Collect them in a bowl, add the sugar and the lemon juice.
Step 3
Mix thoroughly with a spoon to distribute the sugar and lemon well, then leave to marinate for about 30 minutes.
Step 4
Meanwhile, crack the eggs into a large bowl and add the sugar and vanilla.
Step 5
Beat the eggs and sugar with an electric whisk for a few minutes, until the mixture is light and frothy.
Step 6
In a third bowl, mix the ricotta with the grated lemon zest, then also add the juice released by the peaches after marinating them.
Step 7
Finally add the potato starch and turn on the whisk to mix everything together.
Step 8
Transfer the egg and sugar mixture into the bowl with the ricotta.
Step 9
Mix gently with a spatula, with movements from the bottom upwards, so as to obtain a smooth, homogeneous and rather dense mixture.
Step 10
Pour the mixture into a 20 cm diameter circular mould, already lined with baking paper.
Step 11
Level the mixture with a spatula, then arrange the marinated peach slices on the surface. At this point, cook the cake in a static oven preheated to 340°F/170°C for approximately 50 minutes.
Step 12
Remove the cake from the oven when it is golden brown and has reached a soft but compact consistency. Let it cool completely, then turn it out and place it on a serving plate.
Step 13
Enjoy!
