Peach schnapps cake
A summer dessert - serve warm or cold
Ingredients
- For the cake
- 150 g caster sugar for poaching
- Approx 1 litre water
- 3 large peaches plus 2 more for the glaze
- 125 ml gluten-free peach schnapps
- 190 mls olive oil
- 240 g caster sugar
- 60 g coconut flour
- 300 g ground almonds
- 3 large eggs
- For the glaze
- 2 peaches
- 1 tablespoon cacao butter
- 2 tablespoons brown sugar
- 1 tablespoon peach schnapps
- pinch of cinnamon
- For the dairy-free topping
- 1 250 g tub dairy-free alternative to cream cheese Sainsbury's or Tesco's are good
- 5 teaspoons dairy-free alternative to cream we used Alpro single
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 170 deg C/gas mark 3 1/2.
- Grease and line a 20 cm spring-form cake tin.
- Put the water in a pan and add the caster sugar.
- Bring to a simmer then carefully lower the 3 peaches in.
- Poach for about 30 minutes until soft.
- Remove the fruit and allow to cool.
- Remove the stone and liquidise the flesh and skin with a hand blender, adding the peach schnapps.
- Whisk the eggs and sugar together for about 15 minutes until thick and creamy.
- Fold in all the other ingredients and add the liquidised peach mixture.
- Combine until the batter is smooth.
- Pour into the prepared cake tin and bake for around 1 hour and check. If it needs longer cover the top with tin foil and bake until an inserted skewer comes out clean.
- Turn onto a wire rack.
- For the glaze
- Dice the 2 peaches.
- Melt the cacao butter and sugar in a frying pan.
- Add the peaches and cinnamon and cook until soft, stirring occasionally.
- Add the peach schnapps and allow the mixture to reduce a little.
- Spoon over the cake.
- For the dairy-free topping
- Simply combine the dairy-free cream cheese, dairy-free cream and vanilla extract to a smooth paste.
- On a very warm day it may need chilling a little before serving
- Drizzle over the warm cake or serve both cold.