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
Devour!