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:
1
Ingredients
Cake Base
•
1/4
cup
Almond Flour
•
3
Tbsp
Buckwheat Flour
•
1
Egg
•
0.5
oz
Oil
•
1
oz
Unsweetened Almond Milk
•
3
Tbsp
Granulated Erythritol
•
0.5
oz
Orgeat Almond Syrup
•
1 1/4
tsp
Baking Powder
•
1
pinch
Salt
•
to taste
Peaches
, sliced
Cream
•
1
cup
Ricotta Cheese
•
2
Tbsp
Eggs
•
1/4
cup
Granulated Erythritol
•
0.5
oz
Orgeat Almond Syrup
•
1/4
cup
Corn Starch
Crumble
•
3
Tbsp
Buckwheat Flour
•
3
Tbsp
Almond Flour
•
1
Tbsp
Oil
•
2
Tbsp
Granulated Erythritol
Cooking Instructions
1.
Preheat your oven to 350 degrees F (180 degrees C).
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)
.
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 (1/4 cup)
,
Orgeat Almond Syrup (0.5 oz)
, and
Corn Starch (1/4 cup)
in a bowl.
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.
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
1432
FAT
101.4 g
PROTEIN
47.0 g
CARBS
211.5 g
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