Tuesday, June 7, 2011

Peach and flaked almond cake

I had some over ripe peaches and a hankering for cake so I decided to make some of Blazing Salad's fruit pies. But being me I didn't have a bunch of the ingredients I tweaked the recipe and now claim this one as my own! It's a lovely light and sweet cake. Perfect for the lovely summer weather I still wish we had. 

4 small/medium free range eggs, 
2 oz vegan spread,
1 ½ tsp vanilla essence,
150ml maple syrup or maple flavoured golden syrup,
150g ground almonds,
150g oat flour (oat flakes blitzed in a food processor),
1 heaped tsp baking powder,
30ml soya cream,
30-50ml soya milk,
4 ripe peaches,
20-30g flaked almonds.

Preheat oven to 200°C.

Whisk the eggs and the vegan spread together. The spread will probably still just float around in the whisked eggs in little lumps, that's ok. Next whisk the maple syrup and vanilla essence and soya cream. 

To make the oat flour blitz up the oat flakes in the food processor then combine the resulting oat flour in a separate bowl with the ground almonds and baking powder. Gradually mix the dry bowl of ingredients into the liquid/goopey bowl. Try to stir it as thoroughly as you can, then start mixing through the soya milk so it becomes more like a batter. Set to one side.

Wash and slice the peaches. Line and pie dish and pour the batter into it. Arrange the peach segments however you want then sprinkle on the flaked almonds putting it into the oven to bake for 30 minutes or until the top is golden and you can stick a skewer in it and it comes out clean. 

I reduced the heat of the oven down to 150° in the last 10 minutes of the cooking time because I didn't want the almonds to burn. 

Note: This recipe works equally well with frozen raspberries instead of peaches. 

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