SWEET TOOTH

Sweet peaches meld with creamy ri­cotta cheese in this light and moist Bundt cake smoth­ered with an or­ange–yo­gurt frost­ing.

Clean Eating - - CONTENTS -

Topped off with an or­ange-yo­gurt frost­ing, this Peach Ri­cotta Bundt Cake is the ideal light dessert for all your warm-weather gath­er­ings.

PEACH RI­COTTA BUNDT CAKE with Yo­gurt Frost­ing SERVES 16. HANDS-ON TIME: 15 MIN­UTES. TO­TAL TIME: 1 HOUR.*

CAKE 1¾ cups whole-wheat pas­try flour (TRY: King Arthur WholeWheat Pas­try Flour)

¾ cup organic evap­o­rated cane juice (aka organic sugar)

1 tsp each bak­ing pow­der and bak­ing soda

½ tsp each sea salt and ground cin­na­mon 3 large eggs ½ cup sun­flower or saf­flower oil 1½ cups full-fat ri­cotta cheese

2 tsp finely grated or­ange zest + ¼ cup fresh or­ange juice

2 tsp pure vanilla ex­tract

1½ cups peeled and diced peaches (TIP: To peel, use a soft fruit peeler, or make an X on bot­tom of each with a knife, blanch in sim­mer­ing wa­ter then peel.) FROST­ING ½ cup whole-milk Greek yo­gurt 3 tbsp co­conut oil, melted 2 tbsp raw honey 1 tsp finely grated or­ange zest ½ tsp pure vanilla ex­tract

1. Pre­pare cake: Pre­heat oven to 350°F. Gen­er­ously mist a 10-inch Bundt pan with cook­ing spray.

2. In a medium bowl, whisk to­gether flour, cane juice, bak­ing pow­der, bak­ing soda, salt and cin­na­mon.

3. In a large bowl, whisk eggs and oil un­til light and frothy, about 30 sec­onds. Stir in cheese, or­ange zest and juice and vanilla. Stir in flour mix­ture in 3 ad­di­tions, un­til com­bined. Fold in peaches. Trans­fer bat­ter to pre­pared pan and bake for 45 min­utes, un­til a tooth­pick comes out clean. Set aside to cool.

4. Pre­pare frost­ing: In a small bowl, whisk to­gether all frost­ing in­gre­di­ents. Cover and re­frig­er­ate for 30 min­utes.

5. In­vert cake onto a serv­ing plate. Whisk frost­ing again then driz­zle over cake. Cut into 16 slices.

PER SERV­ING (1∕16 of cake): Calo­ries: 258, To­tal Fat: 14 g, Sat. Fat: 5 g, Mo­noun­sat­u­rated Fat: 3 g, Polyun­sat­u­rated Fat: 5 g, Carbs: 27 g, Fiber: 1 g, Sug­ars: 13 g, Pro­tein: 6 g, Sodium: 209 mg, Choles­terol: 48 mg

*PLUS COOL­ING TIME.

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