Healthy Upside-Down Peach Cake

Mama bought organic peaches from a local orchard yesterday…
So, I made myself a healthy upside-down peach cake, naturally.

2 tbsp coconut oil
2 tbsp honey
1/4 cup milk (I used almond)
3 big and ripe peaches (stoned and sliced into wedges)

3 free-range eggs
1/4 cup plain yoghurt (use coyo if dairy-free)
1/4 cup oil (I used coconut but any variety is fine)
2 cups almond meal
1/2 cup wholemeal flour (use GF if GF, well duh)
1 cup coconut sugar
1 tsp cinnamon
1 tsp ground ginger
1 tsp baking soda

Preheat oven to 160 C

Melt 2 tbsp coconut oil in a small saucepan over medium heat

Add the honey and milk. Stir, then let bubble and boil for about 6-8 minutes.

Remove from heat and stir vigourously. If the heavens are on your side, a fragrantly smooth caramel sauce shall appear.

Pour caramel sauce into the base of your cake tin (a springform cake tin is most ideal), then top with peach wedges.

In a food processor, mix all other cake ingredient until smooth.

Spoon cake batter over peaches then level.

Bake for 30-35 minutes or until the fork comes out clean.

When ready, stand in tin for 10 minutes (no more, no less) before inverting on to a plate.

Serve with cream, ice-cream, yoghurt or gobble as is.

*refined-sugar free


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