Name: Healthy Peach Upside Down Cake
Prep time: 15 min
Cook time: 45 min
Ingredients: 3 peaches (, sliced into 8 pieces each); 1 1/4 cup blanched almond flour ((120 g)); 1/4 tsp salt; 1 orange zest; 1/4 cup honey ((80 g)); 2 large eggs (, room temperature)

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peach upside down cake with a portion cut out

You're still looking for peach recipes, right? Summer is coming to an end (oh thank god!) and the peaches are really calling us to have a few last summer dances with them.

And here comes this healthy peach upside down cake that uses only 4 main awesome wholesome ingredients! And psst.. let me tell you a secret. It's also gluten free! Isn't that great?

As you can see, this cake is soft and not dense. It's not overly sweet, the peaches being baked together really lends the cake it's natural sweetness.

Let's get started, shall we?

Awesome Wholesome & Gluten Free

I've tested this cake 5 times. Yes, 5 times. It was my Everest!

And in those times I've switched leavening methods and agents, different type of wholesome flours and healthy sweeteners.

And you know what? It is true that the simplest is the best-est!

At the end, this perfect cake (in my opinion) is just a pure simplicity of awesome wholesome ingredients.

No leavening agent - Yep, no baking powder or baking soda here. In fact, we're just going back to basics by just whisking eggs and honey to ribbon stage and airing them up. That's our natural leavening agent.

No refined sugar - I've tried using coconut sugar, which is healthier, but the cake turned out too dark for my liking. So I switched it for honey, praying for the best that it would whisk good with the eggs and get to the ribbon stage. And it did! And I just love the color!

Gluten free - So many of you have asked what to replace spelt flour with, whenever I use it in my healthy recipes (it's my favourite) so for this recipe I tried not to use it. I'm using almond flour instead and not only the cake is soft but the almond flour lends this beautiful nutty flavour into it. Yum!

What Peach To Use?

Did I tell you I tested this cake for 5 times?

And in all those times, I've used both canned and fresh peaches. And you know what? They both worked perfectly great!

So you use whatever that's convenient for you.

Canned peaches - Pat them dry with kitchen paper before slicing and arranging them in the pan. We want them to be as dry as they can be so that the cake batter cook properly (not soggy).

Fresh peaches - I'd suggest peeling the skin, just because then at the end the cake looks better when you flip it. If you don't mind, then leave it on.

Psst.. At one point I ran out of peaches so I used canned pineapple instead. And it worked beautifully. Just letting you know in case you have some in the pantry.

serving a portion of peach upside down cake

How To Arrange The Peaches?

This is how I learnt from Marco. Yes, he LOVES all types of upside down cakes and has quite some experiences with them.

So you would want to arrange the peaches as snugly as possible, trying to cover the bottom of the pan as much as you can.

Why? You might ask.

This is to prevent the cake batter from seeping through and kind of ruin the cake final's look. I mean, it is after all an upside down cake and the magic is on how beautiful the peaches look at the end, right?

So get your peaches snuggly and cosy!

How To Get It Right

This is a simple recipe. I mean, you'd know already by now. All my recipes are simple.

Here are some tips that I think you'd find useful so that it'll make it even simpler for you.

Whisk and whisk - Whisk the eggs and honey until the mixture gets at ribbon stage. It takes me around 5-7 minutes with my handheld whisk, at max speed. Remember that we're creating our own natural leavening agent, so keep on whisking!

Be gentle - Fold the almond flour mixture gently into the whisked eggs and honey mixture. We want to preserve as much air as possible so that our cake doesn't turn out dense.

Low oven temperature - I really recommend you to use a portable oven thermometer to get the precise temperature. I use it all the time. We're baking this cake on a low temperature to avoid it sinking in the middle, too much. As you can see in the video below, the cake is not totally flat but it's nothing to worry about.

Patient - Usually we flip a cake and leave it cool completely, right? Since we're doing it differently so lets cool it differently also. Cool completely before flipping it. It's going to give it a better structure and look.

Give it a try and let me know what you think!

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Recipe Video

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