Torta al grano saraceno con crema di ricotta e pesche | La Vialla

Ingredients

• 225 g buckwheat flour
• 225 g almond flour (plus a small handful to sprinkle in the cake tin)
• 200 g cane sugar
• 1 vanilla extract
• 150 ml extra virgin olive oil (plus 1-2 tbsp to grease the cake tin)
• 90 ml milk
• 5 eggs
• 1 sachet baking powder
• icing sugar (to dust the cake at the end)
• 3 ripe untreated peaches
• 300 g fresh sheep's milk ricotta
• 3-4 tbsp cane sugar (according to taste)
• ½ untreated lemon