There are few things better than a perfectly ripe peach in summer. I almost didn’t bother to incorporate peaches into a recipe as they’re so perfect on their own. However, there’s such a glut of peaches and nectarines available at the moment that there’s been plenty for both eating and baking with -very much a case of having your cake (or peach!) and eating it. This recipe came about because I wanted to add in some seasonal fruit into a zesty almond cake, and peaches really did feel like the perfect match. I also set myself the challenge of making this cake without eggs or dairy. As much as I enjoy plant based eating, I struggle to make vegan-friendly cakes. Removing the dairy is easy enough but I’ve always found the chemistry of eggs tricky to mimic, with recipes becoming crumbly or inconsistently baked. Luckily, this recipe lends itself towards being vegan-friendly quite well.
This cake is gorgeously dense, solid and sticky, making a perfect dessert when paired with coconut yoghurt or sweet ricotta, if you eat dairy. Being single layer and without icing, my peach and almond cake is a great choice for summer picnics. It won’t melt in the sun or look any the worse for wear after being boxed up.
I decided to use Coconut Merchant’s coconut nectar “honey”, or syrup again, and love it’s rich taste and gooey consistency. If you like coconut nectar, you might also like my lemon and coconut oat bars. Use another syrup if you can’t get hold of coconut nectar. I also topped the cake with coconut jam. It is unlike anything I have every tried before but really delicious. Made by boiling coconut milk down with sugar, coconut jam adds a uniquely fruity, caramel flavour. It definitely adds to the summery feeling of the cake!