Ingredients

The following ingredients have 4 Servings
  • 1 cup finely ground almond flour
  • ¾ cup cassava flour 
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon baking soda
  • ½ teaspoon Diamond Crystal kosher salt
  • ½ cup ghee (softened (and extra ghee for greasing the pan))
  • ⅔ cup maple sugar (or coconut sugar)
  • 2 large eggs
  • ⅓ cup full-fat coconut milk
  • 2 teaspoons grated lemon zest
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 pound peaches (peeled, pitted, and cut into ¼-inch slices)

Instruction

  • Heat the oven to 350°F with the rack in the middle. In a medium bowl, whisk together flours, cinnamon, cardamom, baking soda, and kosher salt. Set aside.
  • Lightly grease the sides and bottom of a 9-inch round cake pan with ghee. Trace the bottom of the cake pan on a piece of parchment paper and cut it out (Pro tip: Leave longer flaps at the tops and sides to help with cake removal). Place the parchment round in the greased cake pan and set it aside.
  • Add the softened ghee and maple sugar to the bowl of a stand mixer (or in a large bowl if using a hand mixer). Use the paddle attachment to cream the fat and sugar on medium-high speed for 3 to 5 minutes or until it is lighter in color and fluffy. Don’t rush this part!
  • Scrape down the sides of the bowl and add the eggs, coconut milk, lemon zest and juice, and vanilla. Beat the mixture on medium speed for 30 seconds or until combined. (Psst! It’s okay if the batter looks curdled at this point!)
  • Next, add half the flour mixture and beat on low speed until just combined. Add the rest of the flour and mix until incorporated. Scrape down the sides of the bowl and mix in any dry flour with a spatula.
  • Using a silicone spatula or wooden spoon, carefully fold ⅔ of the sliced peaches into the batter.
  • Transfer the batter to the parchment-lined baking pan and smooth the top with a offset spatula.
  • Decorate the top of the cake with the remaining peach slices. (For practice, I design a 9-inch plate with peach slices to see what looks best before I top the cake.)
  • Pop the pan in the oven and bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 35 to 40 minutes.
  • Place the cake pan on a cooling rack and cool completely. Cut the cake into 8 slices and top with non-dairy vanilla ice cream or whipped coconut cream if desired!