Peach Cake, Pancakes and Muffins
Super simple. VERY moist. Gluten free almond cake, is made with a peach, egg and honey. With this 1 recipe, you can make 3 items: peach pancakes, peach muffins and a baked peach cake.
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
By Joni Sare, July 2020
- Adapted from: https://elanaspantry.com/orange-cake/
- Based on Tarta de Santiago: https://www.thebossykitchen.com/spanish-almond-cake-recipe-tarta-de-santiago/