Peach Cake


Makes one 8 inch cake

1 cup all purpose flour
2 tsp baking powder
¼ tsp salt
5 tbsp Ancient Organics Ghee
¾ cup sugar, plus ½ tbsp sugar divided
2 large eggs
1 tsp vanilla extract
2 nectarines or peaches pitted and cut into ½ inch thick wedges
½ tsp nutmeg

Preheat oven to 350ºF with a rack positioned in the middle.
Lightly grease an 8″ springform pan with ghee.
Whisk together flour, baking powder and salt.
Beat ghee and ¾ cup sugar with an electric mixer or whisk until pale and fluffy.
Add eggs 1 at a time, beating well after each addition.
Add vanilla extract.
At a low speed or with a delicate stroke, add flour mixture until just combined, do not over beat.
Spread batter evenly in pan, then arrange the peach or nectarine slices to your liking.
Stir together nutmeg and remaining ½ tbsp sugar then sprinkle over the top.
Bake until cake is golden-brown and top is firm but tender when lightly touched (the cake will rise over the fruit), 45-50 minutes.
Cool in pan for 10 minutes, remove side of pan and cool to warm.
Serve with fresh whipped cream or a scoop of vanilla ice cream.

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I was a life long and devoted user of both butter and olive oil in all my cooking endeavors before being introduced to Ancient Organics Ghee. It lends the most supreme and comforting flavor to all foods it graces. It takes a bit of practice to get out of the old habit and into the new, but once you are there, you will never look back!

— Alexis Girard
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