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Peach Schnapps cake topped with caramelised peaches

Peach schnapps cake

Pork Belly
A summer dessert - serve warm or cold
Prep Time 1 hr
Cook Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course Dessert
Cuisine English
Servings 10

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.