I am constantly in an endeavour to find everything Paleo equivalent. Whenever I hear of a recipe or taste something at a restaurant (occasionally) I want to turn it Paleo. My journey has let me to a situation where I now take pride, pride against gluten or dairy like I am constantly whispering to them ‘I am coming for you’ and when I do get a perfect recipe I go “Yeah baby! In your face!” And Upside down Peach Cake is one such recipe.
Well, as far as the aesthetics go this one isn’t going to appeal you but boy o boy does it taste damn good! Once you put one bite of this delicious peach cake in your mouth, you just can’t stop yourself. At least ones who have tasted haven’t (and I am not amongst them).
The original upside down peach cake is more sunny in color and the peaches show out distinctly. Now call my sloppy design skills or blame it on the coconut sugar.. our cake is brown and not so appealing to look at and hence I have been putting it off to upload the recipe on my blog but a few friends and family who visited over this weekend raved about the cake and told me the world has to know. They were of the opinion that I shouldn’t be depriving my readers of a yummy recipe just because it doesn’t look so good.
So here I am with my version of the Upside Down Peach Cake recipe which looks not so good but tastes freakin’ amazing! And I am sure all of us can live with it.
Also this one is very special as I am collaborating with my friend Anu – a budding instagrammer who goes by the handle @putsuit.of.a.cook for this one. She will be posting her version of the Upside down Peach Cake recipe using normal ingredients.. and you can then compare her recipe with ours to get a better idea of how we can swap ingredients to make our food Paleo friendly, tasty and edible.
Upside Down Peach Cake
- Peaches - 3 (Large ones)
- Coconut Sugar - 1 + 1/4th cup
- Water - 1/4th cup
- Almond Flour - 1 cup
- Coconut Flour - 1 tablespoon
- Psyllium Husk - 1 tablespoon
- Baking Soda - 1/2 teaspoon
- Cream of Tartar - 1/2 teaspoon
- Nutmeg - 1/4th teaspoon
- Ghee - 1/4th cup + extra for greasing
- Eggs - 3 (Large, Brown, Organic)
- Almond Milk - 2 tablespoons
- Vanilla Extract - 1 teaspoon
- Coconut whipped cream + Mint leaves
- Preheat the oven at 350 degrees
- Grease a 9 inch round baking pan generously with ghee and then line it with a parchment paper.. grease that with ghee as well
- Remove the skin of peaches and cut them into half, remove the pit and cut them into thin long slices
- Line them in a circular pattern over the baking pan to form a base layer
- Heat a skillet and add 1/4 cup of water and 1/2 cup coconut sugar to it
- Cook this mixture for about 4-5 minutes until it caramelises and them pour the mixture over the lined peaches (don’t worry if your peaches are only half covered and don’t worry if your sugar mixture thickens as it will loosen up once we put it in the oven)
- Now in a separate bowl add sifted almond flour and the remaining coconut sugar (also sifted)
- To this add coconut flour, psyllium husk, baking soda, cream of tartar and nutmeg and mix well
- In a separate bowl crack 3 eggs, vanilla extract, ghee and almond milk
- Beat this mixture together until well combined
- Now mix the wet and the dry ingredients together until everything is well incorporated
- Pour this mixture over the lined peaches in the baking pan and bake for 35 minutes
- Remove and then set aside to cool
- Once cooled loosen the edges remove the cake and turn it upside down
- Remove the parchment paper if still stuck to it
- Extract a piece out for yourself, garnish with coconut whipped cream and a leaf of mint