Peach Pudding Cake (Gluten-free, Refined Sugar-free)
This dessert cake is layered with juicy peaches that are macerated in bourbon and coconut sugar. The crumb is tender and moist with a hint of tartness from the fresh fruit. I did not bother with a glaze or frosting. I just topped the cake with some single cream (vanilla ice cream would be good too) and dug in. Enjoy this easy and delectable summer treat straight out of the oven or at room temperature. When fresh peaches are not in season, you can replace them with canned ones (drain, chop and mix them with the alcohol, leaving out the coconut sugar) .
Recipe
Peach Pudding Cake
(Makes one 6” cake)
Ingredients
1 1/4 cups chopped fresh peaches (use ripe but firm fruit)
1 tbsp bourbon or peach schnapps (optional, omit or add more if you like)
1/2 cup blanched almond flour
1/2 cup oat flour (made by pulsing rolled oats in a blender)
1 tbsp cornflour
1/2 tsp baking powder
1 tbsp ground flax/chia seeds
3 tbsp water
60 grams unsalted butter, at room temperature
1/2 cup cream cheese, at room temperature
1/2 cup + 2 tbsp coconut sugar* (divided)
2 eggs, at room temperature
1 tbsp pure vanilla extract (use 1 tsp if using imitation essence)
1/8 tsp pure almond extract
Single cream or vanilla ice cream, to serve
Method
Preheat your oven to 180°C. Grease a 6” round pan and line the base with parchment paper.
Mix the ground flax/chia seeds with the water, stir well and set aside to thicken.
Combine the chopped peaches with the bourbon and a tablespoon of coconut sugar. Set aside to macerate while you prepare the cake batter.
Sift the flours and baking powder together.
Using an electric handheld mixer, whisk the butter, cream cheese and coconut sugar until pale. Add the vanilla and eggs, one at a time, beating well after each addition. Whisk in the seed slurry. Stir in the flour mixture and fold until blended.
Pour half of the batter into the greased pan and spread out to even. Spoon half the macerated peaches (with the liquid) over it. Cover with the remaining batter and top with the rest of the peaches.
Bake for about 35 minutes or until a skewer inserted into the middle of the cake comes out clean (oven temperatures may vary, so test the cake after 20 minutes and adjust the baking time accordingly). If the top of the cake starts to brown, cover it with a piece of aluminium foil. Once done, remove the cake from the oven and allow it to cool for 10 minutes. Serve warm or at room temperature with some single cream or vanilla ice cream.
Store the cake covered in the refrigerator for up to 2 days (leave it out for a few hours before serving or warm it in the microwave).
* You can use brown sugar instead of coconut sugar if you like. 1/2 cup of sugar will make a mildly sweet cake. If you prefer your cake sweeter, use 3/4 cup of sugar.
