Recipe: Flourless Peach and Coconut Cake
I’ve been doing a lot of experimenting with fermentation in January, making the most of the summer bounty. In particular, I’ve been brewing up fresh fruit sodas, inspired by my sister dropping off a big bag of plums, far too many to eat. After successfully brewing the plums into a (non-alcoholic) sparkling soda, I was left with a lot of soft fruit, which we enjoyed on our muesli each morning. My next experiment utilised white peaches, and I wanted to do more with the leftover fruit than simply eat it.
The thought of a summer cake sprung to mind and, always in favour of a moist, flourless cake, I gave it a go. It was a hit, so I jotted down the recipe and shared it with you here.
Ingredients
For the cake
- 220g almond meal
- 110g coconut flour
- 300g brown sugar
- 1/4 tsp ground clove
- 1tsp baking powder
- 3-4 ripe white peaches (2 for the cake, plus 1-2 extra for decoration) (or the remnants of a batch of aluá)
- 4 eggs
For the glaze (optional)
- 80ml clear fruit apple juice
- 1 tsp white sugar
- 2 tsp cornflour
- Juice of 1/2 a lemon
Method
1. Heat the oven to 175℃ and grease and line a 20cm springform tin.
Halve the peaches and remove the stones. Blend one peach to a puree (you need around 125-150g), chop one into chunks and slice the remaining peaches into half-rounds for decoration.
Combine the almond meal, coconut flour, brown sugar, clove.
Whisk the eggs and add to the peaches.
Stir the egg and peach mix into the dry ingredients.
Pour into the prepared cake tin and place the peach slices in whatever pattern pleases you.
Bake for 50 minutes, or until a skewer inserted in the centre comes out clean.
Whilst the cake is baking, prepare the glaze.
To prepare the glaze, whisk the cornflour into half the juice. Add to the remaining juice and sugar in a small saucepan. Heat until the mixture thickens, stirring continuously. Once thick, stir in the lemon juice and leave to cool.
Remove from the oven and leave to cool for 10 minutes before removing from the tin.
While the cake is still warm, brush with the glaze and leave to cool.
