Summer is all about fruit in Andalucia. It is at the moment anyway. Fruit and tomatoes, which are technically a fruit anyway. We went to the market this weekend and bought two kilos of peaches for a euro and quarter of a kilo of passionfruit (which is a lot) for the same price, one euro. Passionfruit are usually ridiculously expensive, I couldn’t believe it.
I have been photographing these peaches while walking the dog and today we saw some almonds hatching out of their furry jackets on the trees next to them.
I have been blending peaches, passionfruit pulp and orange juice for breakfast smoothies (with flaxmeal, flax seeds and flax seed oil) but still nowhere near using them all and I saw two gorgeous peach cake recipes, both on beautiful Italian blogs, that I couldn’t get out of my head.
A Peach & Mead Cake on Juls’ Kitchen and a Peach & Hazelnut Cake on Lucullian Delights both had me desperate to try something similar. I added Amaretto (my liqueur of choice) in the absence of mead and swapped the hazelnuts to ground almonds. I also decided to use a mix of white and wholemeal spelt flours and used coconut oil and olive oil instead of butter. So it’s dairy and wheat-free. As well as moist and delicious.
You could obviously serve it with some cream or ice cream but to keep it dairy-free and because of the pile of bargain passionfruit, I made a passionfruit syrup/coulis or sauce, whatever you want to call it, to pour liberally over the top. Make sure you buy the old and wrinkly looking ones that are ripe.
Peach & Almond Spelt Cake with Passionfruit Syrup
Makes 1 cake, Vegetarian, Wheat-Free, Dairy-Free. Adapted from Lucullian Delights
- 500 gr peaches (I used 4), peeled and sliced
- 3 tbsp soft brown (or raw) sugar
- 1/4 tsp ground cinnamon
- 2 or 3 tbsp Amaretto
- 1 tbsp cornflour/cornstarch (maybe)
Put the peaches, sugar, cinnamon and 2 tbsp amaretto in a small saucepan and bring to the boil, reduce the heat and simmer for 4-5 minutes. If it is still a bit liquidy you can dissolve the cornflour in some amaretto and stir that in. Keep cooking until it thickens like jam. Leave it to cool while you make the cake.
- 3 eggs
- 175 gr soft brown (or raw) sugar
- 1+1/2 tbsp oat milk (or any milk)
- 1 +1/2 tbsp amaretto
- a few drops of almond extract
- 75 gr olive oil plus 75 gr coconut oil (or 150 gr melted butter)
- 100 gr ground almonds
- 180 gr white spelt flour (or normal flour)
- 120 gr wholemeal spelt flour, or normal wholemeal flour ( I used 100 g wholemeal spelt flour plus 20 gr flaxmeal)
- 1 tsp baking powder
- a big pinch of salt
Whisk the eggs and sugar together for a few minutes until light and fluffy then add the milk, amaretto, almond extract, both oils (or melted butter) and mix well. Sieve over the dry ingredients, tipping any wholemeal bits left in the sieve into the bowl too, and fold them into the wet ingredients gently with a rubber spatula until just combined. Don’t overmix or it will be tough. It is quite a sticky batter.
Preheat the oven to 175 C and oil and flour (or breadcrumb) the inside of your cake tin. I used a 23 cm 9″ cake tin with a removable base. If your cake tin is smaller you will get a deeper cake and may have to cook it for longer.
Pour about two-thirds of the batter into the cake tin then cover with an even layer of the peaches. Tip out the rest of the batter onto the peaches and cover as much as you can. Cook for 30-40 minutes until lightly browned and a cocktail stick come out clean. Leave to cool completely on a wire rack and dust with icing sugar if you like before slicing.
Passionfruit Syrup Recipe
serves 4-6, vegan, gluten-free
- about 9 passionfruit
- the juice of 1/2 a lemon
- 2 tbsp soft brown (or raw) sugar
Halve the passionfruit and scrape out all the pulp with a teaspoon into a small saucepan. Squeeze over the lemon juice and add the sugar. Bring to the boil stirring occasionally, then lower the heat and simmer for about four minutes. Taste and add more sugar/lemon juice as required. It should be tart and sweet at the same time and your kitchen will smell amazing!
Serve each slice of the cake with a generous drizzle of the passionfruit syrup.