Peach and ricotta bake

Peach and ricotta bake with fresh peaches and eggs. Warm desserts like this stay really airy and slightly moist thanks to the ricotta.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 290 kcal per serving
• Protein: 18 g
• Fat: 15 g
• Carbs: 18 g

Ingredients

• 250g ricotta
• 2 organic eggs
• 1 tbsp honey
• 2 peaches

Method

You’ll need: baking dish · hand mixer · chopping board · knife · mixing bowl

1. Wash the peaches, halve them, remove the stones and cut the flesh into thin wedges.
2. Separate the eggs and stir the egg yolks with the ricotta and honey in a bowl until smooth.
3. Whisk the egg whites with a hand mixer in a second, grease-free bowl until stiff.
4. Very gently fold the whisked egg whites into the ricotta mixture and pour it into a small baking dish.
5. Arrange the peach wedges on top and bake at 180 °C (160 °C fan) for twenty-five minutes.

Good to know

A sweet bake that stays light and airy. The mild ricotta makes the egg mixture really creamy and goes beautifully with warm fruit.

Swaps

Peaches → nectarines (work just as well, and the nectarine skin often brings a little more acidity).

Cooking tips

Use a large, flat spoon to fold in the egg whites. The more air stays in the mixture, the more soufflé-like it becomes.

Storage

This bake tastes best warm from the oven, but you can also spoon it cold the next day.

Allergens

Contains egg and milk. Completely gluten-free.