Cooking Instructions
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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
For the base whisk
Egg (1)
and
Granulated Erythritol (3 Tbsp)
, add the
Orgeat Almond Syrup (0.5 oz)
,
Oil (0.5 oz)
,
Unsweetened Almond Milk (1 oz)
, and mix until ingredients are well combined. Sift in
Almond Flour (1/4 cup)
,
Buckwheat Flour (3 Tbsp)
,
Salt (1 pinch)
, and
Baking Powder (1 1/4 tsp)
.
Step 3
Pour the batter into a springform cake pan of 18-centimeters, lined with parchment paper. Bake in a preheated oven at 350 degrees F (180 degrees C) for 12 minutes.
Step 4
Meanwhile, prepare the cream by whisking the
Ricotta Cheese (1 cup)
,
Egg Whites (2 Tbsp)
,
Granulated Erythritol (1/4 cup)
,
Orgeat Almond Syrup (0.5 oz)
, and
Corn Starch (1/4 cup)
in a bowl.
Step 5
Next, using your hands or a fork, mix together the
Buckwheat Flour (3 Tbsp)
,
Almond Flour (3 Tbsp)
,
Oil (1 Tbsp)
, and
Granulated Erythritol (2 Tbsp)
for the crumble.
Step 6
Once the base is ready, cover it with the ricotta cream, add the
Peaches (to taste)
, next cover with the crumble.
Step 7
Bake at 350 degrees F (180 degrees C) for about 20 minutes.
Step 8
Let the cake cool down completely before slicing it up.
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