This is a 3 in 1 recipe that works for making a Peach Cake, Peach Pancakes and Peach Muffins. It’s the same recipe used 3 different ways.
A gluten-free peach recipe
This simple and versatile method has almond flour, egg, honey, peach, baking soda, and salt (not shown). So moist, it’s more like a “dessert bar.
Fresh-picked peaches by Peter, from the Adopt-a-Tree program at Masumoto Family Farm, near Fresno, CA. This recipe was created for a SlowFood USA, LIVE demo.
Fellow members of Slow Food South Bay chapter encouraged me to do a Slow Food LIVE demo. Also, friend, Peter Ruddock, of Green Omnivore and president of Slow Food California, just returned from his 5th year of picking peaches at Masamoto Family Farm. He was eager to share the peaches and the “Adopt-a-Tree” program with the Slow Food community. So– we did a LIVE demo, together.
Our peach demo was on July 30, 2020. You can watch the episode here:
1 recipe, used 3 ways
You can use this 1 recipe 3 ways for making:
- Peach PANCAKES (8×8 baking pan)
- Peach MUFFINS/CUPCAKES (12 muffins)
- Peach CAKE (12 pancakes)
- Doubling the recipe works, too!
A different Peach Cobbler
Here’s a unique Peach Cobbler recipe with blueberries and feta cheese. And, bacon fat adds another layer of goodness, use it instead of the butter.
Peach Cake, Pancakes and Muffins
Equipment
- Mixing bowl and spatula
- 8x8 baking pan for cake
- Skillet and flipper for pancakes
- 12 muffin tin or mold for muffins
Ingredients
- 1 peach (half of the peach should be chunky pieces, and the other half of the peach should be minced)
- 1 large egg
- 1 cup almond flour
- 1 Tbls honey
- 1 tsp vanilla
- 1 pinch baking soda
- 1 pinch salt
Garnish ideas:
- almonds (chopped, slivered, or roasted)
- chocolate (shavings, chips, or syrup)
- cacao powder
- whipped cream
- lemon curd
- yogurt
- peach (slices or cubes)
Instructions
To make the cake / muffins:
- Preheat oven to 350 degrees F.
- Grease 8x8 baking pan, set aside (or use a 12-muffin tin).
- In a mixing bowl, mix all the ingredients.
- Pour the batter into the pan.
- Bake for 20 mins. If needed, cook additional time at 5 minute intervals. Center should be firm.
- Let cool, slice, garnish each plate, and serve.
To make pancakes:
- In a mixing bowl, mix all the ingredients.
- Heat skillet with oil and a bit of butter over medium heat.
- Scoop the batter onto the griddle, using approximately 1/8 cup for each pancake. Brown both sides.
- Serve with your choice of garnish.
Options
- Use hazelnut flour instead of almond flour. Garnish with roasted hazelnuts.
- Put on the bottom of the pan before pouring in the batter: toasted chopped almonds, and or caramelized peach slices
- Make ahead: this cake freezes well. Bring to room temperature before serving.
- Doubling the recipe works!
Notes
- Adapted from: https://elanaspantry.com/orange-cake/
- Based on Tarta de Santiago: https://www.thebossykitchen.com/spanish-almond-cake-recipe-tarta-de-santiago/
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