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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My favorite new culinary discovery is Niter Kibbeh by Ancient Organics. When I first opened the jar and breathed in its rich aroma, my imagination started to run wild. I could tell it would add a richness and complex spiciness to almost any savory dish. It makes everything taste divine. I highly recommend it as one of the most inspiring ingredients a cook can have; every cook should have some on hand!

— Sarah Caplan
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