Preheat your oven to 350 degrees F (180 degrees C).
For the base whisk Egg (1) and Granulated Erythritol (40 gram), add the Orgeat Almond Syrup (20 gram), Oil (20 gram), Unsweetened Almond Milk (35 gram), and mix until ingredients are well combined. Sift in Almond Flour (30 gram), Buckwheat Flour (25 gram), Salt (1 pinch), and Baking Powder (5 gram).
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.
Meanwhile, prepare the cream by whisking the Ricotta Cheese (250 gram), Egg (30 gram), Granulated Erythritol (50 gram), Orgeat Almond Syrup (20 gram), and Corn Starch (30 gram) in a bowl.
Next, using your hands or a fork, mix together the Buckwheat Flour (25 gram), Almond Flour (25 gram), Oil (20 milliliter), and Granulated Erythritol (25 gram) for the crumble.
Once the base is ready, cover it with the ricotta cream, add the Peach (to taste), next cover with the crumble.
Bake at 350 degrees F (180 degrees C) for about 20 minutes.
Let the cake cool down completely before slicing it up.