Based on a classic Italian "torta" made with apples, I decided to take peaches at the height of their season and create this spectacularly delicious, easy-to-make summer peach cake. There'sjust one catch: I make mine with lemon oil from the Amalfi Coast to get the yummiest lemon flavor, but any lemon oil will do a good job for you.
Makes 8-10 servings
1/4 cup extra virgin lemon olive oil
1/2 cup coconut sugar
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
1/4 teaspoon sea salt
2 cups sprouted whole wheat flour (or whole wheat pastry flour)
1/2 cup semolina flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup chopped walnut pieces
2 ripe peaches, halved, stones removed, sliced into thin slices
1/4 cup Suzanne's Specialties Genmai Rice Syrup
juice of 1/2 fresh lemon
Preheat the oven to 350oF and lightly oil a 9-inch cake round cake pan. Cut a piece of parchment paper to the size of the pan and lightly oil it as well.
Mix together oil, coconut sugar, vanilla and lemon extracts and sea salt with a whisk to create a smooth texture. Mix in flours, baking powder and baking soda. Add water to create a smooth, spoonable cake batter (about 1 1/4 cups in total). Fold in nuts and spoon into prepared pan. Place the peach slices around the rim of the cake creating concentric circles toward the center of the cake. Bake for 30-35 minutes or until the center of the cake springs back to the touch.
Once the cake is done, take it out of the oven and allow to cool for 10 minutes. Invert the cake carefully onto a plate and re-invert it onto your serving plate. Cool completely.
Make the glaze by bringing rice syrup to a low boil. Remove from heat and whisk in lemon juice. Spoon over the cake and allow to soak in before serving.