3 layers of pure heaven in this super soft and fragrant cake. The center layer is a cream made with lactose-free ricotta, Erythritol sugar, a bit of almond syrup, and slices of fresh peach. To top it all off is a crispy crumble!
Total Time
50min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
8
Ingredients
Cake Base
•
4
Tbsp
Almond Flour
•
3 1/3
Tbsp
Buckwheat Flour
•
1
Eggland's Best Classic Egg
•
0.5
oz
Oil
•
1
oz
Unsweetened Almond Milk
•
3
Tbsp
Granulated Erythritol
•
0.5
oz
Orgeat Almond Syrup
•
0.5
oz
Baking Powder
•
1
pinch
Salt
•
to taste
Peaches
, sliced
Cream
•
1
cup
Ricotta Cheese
•
2
Tbsp
Eggland's Best Classic Eggs
•
4
Tbsp
Granulated Erythritol
•
0.5
oz
Orgeat Almond Syrup
•
1/4
cup
Corn Starch
Crumble
•
3 1/3
Tbsp
Buckwheat Flour
•
3 1/3
Tbsp
Almond Flour
•
1 1/3
Tbsp
Oil
•
2
Tbsp
Granulated Erythritol
Cooking Instructions
1.
Preheat your oven to 350 degrees F (180 degrees C).
2.
For the base whisk Eggland's Best Classic Egg (1) and Granulated Erythritol (3 Tbsp), add the Orgeat Almond Syrup (1 Tbsp), Oil (1 1/2 Tbsp), Unsweetened Almond Milk (2 Tbsp), and mix until ingredients are well combined. Sift in Almond Flour (4 Tbsp), Buckwheat Flour (3 1/3 Tbsp), Salt (1 pinch), and Baking Powder (1 tsp).
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.
4.
Meanwhile, prepare the cream by whisking the Ricotta Cheese (1 cup), Egg Whites (2 Tbsp), Granulated Erythritol (4 Tbsp), Orgeat Almond Syrup (1 Tbsp), and Corn Starch (1/4 cup) in a bowl.
5.
Next, using your hands or a fork, mix together the Buckwheat Flour (3 1/3 Tbsp), Almond Flour (3 1/3 Tbsp), Oil (1 1/3 Tbsp), and Granulated Erythritol (2 Tbsp) for the crumble.
6.
Once the base is ready, cover it with the ricotta cream, add the Peaches (to taste), next cover with the crumble.
7.
Bake at 350 degrees F (180 degrees C) for about 20 minutes.
8.
Let the cake cool down completely before slicing it up.
Author's Notes
Can be stored in a fridge for up to 4 days.
Nutrition Per Serving
CALORIES
179
FAT
12.7 g
PROTEIN
5.9 g
CARBS
12.1 g
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