Type 1 flour
• 174 kcal
• 380 kilocalories
Extra virgin olive oil
• 0 kcal
• 750 kcal
black cherry jam
• 29 kcal
• 389 kcal
Calories refer to 100 grams of product
The Peach, Ricotta and Coconut Cake it’s a soft simple and authentic, perfect for enjoying one of the most popular fruits of the summer season. A cottage cheese pastry soft and crumbly, it contains a filling of black cherry jam And sliced fresh peaches, for a gourmet end result with a pleasantly exotic flavor. Needles Rosemary, added to the garnish, will give that extra decidedly unexpected touch. Find out how to make this cake by following our recipe step by step and enjoy it on breakfast Where nibble, accompanied by a serving of yogurt and a cup of tea. If you wish, you can replace the peaches with other seasonal fruits (apricots, figs, cherries), enrich the garnish with dried fruit Where puffed chocolate and choose the jam you prefer.
How to make peach, ricotta and coconut cake
In a bowl, combine the flour with the coconut, sugar and baking soda (1).
In another smaller bowl, combine the oil with the lemon juice, then add the ricotta (2) and mix well.
Pour the mixture into the bowl with the dry ingredients and mix everything together with a spatula (3).
At this point, work the dough with your hands, without heating it too much (4), until it has a soft and smooth consistency to the touch. Form a loaf, wrap it in cling film and transfer it to the refrigerator for an hour.
Roll out the dough with a rolling pin, on a sheet of baking paper, and form a rectangle 1 cm thick. Spread the black cherry jam using a spoon (5).
Arrange the peaches, after having peeled and cut them into quarters, along the central part, leaving the sides free (6). Cut off the rosemary needles and sprinkle them over the peaches.
Fold the two flaps on the longer sides towards the center, without overlapping them (7).
Close the two short sides to prevent the filling from coming out. Transfer the cake to a baking sheet (8) and bake at 175 ° C for 35-40 minutes, or in any case until golden brown.
Remove from the oven and let cool, then sprinkle with icing sugar to taste and serve in slices (9).
You can also flavor the dough with the seeds of a berry vanilla, a drop of gasoline or a pinch of cinnamon powder.
In our recipe, we chose to use perch peaches, a very tasty and compact yellow flesh variety; you can also use other types of this fruit, as long as they are not overripe and runny, to prevent them from wetting the base and compromising the final result.
If you wish, you can also serve the cake to at the end of the meal, accompanying it with a scoop of vanilla or fiordilatte ice cream.
If you liked the recipe, try the peach pie as well.
Peaches, ricotta and coconut cake can be stored for ambient temperature, in a suitable airtight container, for maximum one day; then, it is best to place it in the refrigerator and consume it a few days after preparation.