Soak up the summer’s bounty with this peach and ricotta loaf cake! This loaf cake is gluten-free and contains about 10g of protein per serving.
Instructions
1
Preheat the oven to 350ºF. Line the bottom of a loaf pan with parchment paper and grease the sides.
2
Whisk the eggs, sugar and oil together in a large bowl. Add the ricotta and whisk again until smooth.
3
Add the almond flour, baking powder and sea salt. Stir to combine.
4
Add the peaches and stir through.
5
Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes or until a toothpick comes out clean.
6
Allow to cool completely on a wire rack before serving.
7
If using the glaze, mix the icing sugar and water together and pour over the loaf once it has cooled. Serve and enjoy!
Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.