Whatshot
My upsidedown Cake
My upsidedown Cake
Date: 2017-03-24
This week's recipe reflects my foodie couple of days I spent in the Midlands at the Cape Legends & Artisan Spirits Inter Hotel Challenge. Meeting up with the Fourie couple, Heinnie and Trisa, who for five generations farmed the lands on their family farm near Greyton in the Overberg. They pride themselves in producing a natural and healthy product from the premium quality wheat the Overberg has to offer.
I am always excited to meet pros. And this dynamic couple taught me a thing or two about flour and its magic properties and after gifting me with a few bags of their magic blends I could not wait to get home and start baking.
This week I am making a vegan peach cake.
So good for you and when made out of hand ground and GMO free flour it does make such a difference in taste. Even though we cannot get their flour in KZN yet, Heinie and Trisa are looking for outlets that will stock their range of flours.
This is an upside down cake, my peachy version of tartetatin
FOR Bottom of the Pan:
* 2 Tbsp Coconut Oil
* Cup Brown Sugar
* Pinch of Salt
* 6 Peaches, pitted & thinly sliced
Cake
* Cup Coconut Oil
* 1 Cup Almond Milk
* 1 Tbsp Lime Juice (or lemon)
* Cup Brown Sugar
* Tsp Salt
* 1 Tsp Vanilla Extract
* Pinch Each Cinnamon and& Nutmeg
* 1 Cups Flour
* 2 Tsp Baking Powder
INSTRUCTIONS
1. Over low heat, melt the coconut oil in the bottom of your cast iron skillet. (Alternatively, melt coconut oil and spread evenly in the bottom of cake/pie pan.) Sprinkle evenly with brown sugar, creating a nice layer. Sprinkle a nice pinch of salt over the brown sugar layer. Remove from heat. Layer the peaches in a spiral (or however you like, really, just get 'em in there) gently over the brown sugar layer. Set aside.
2. Preheat oven to 175C.
3. In a medium size mixing bowl, combine almond milk and lime juice. Stir gently and let sit for 1 minute. Add coconut oil. Microwave entire mixture in 30 second increments until coconut oil has melted (time will vary with temperature of your almond milk). Whisk in brown sugar, salt, vanilla, cinnamon & nutmeg. Add flour and baking powder and mix evenly.
4. Pour cake batter over the peaches in the bottom of your pan.
5. Bake for 32 to 40 minutes, or until cake begins to turn golden and springs back when touched. (Undercooking the cake will negatively affect the texture.)
6. Let cool for about 60 minutes before flipping onto a serving plate.