I’ve used peacharines for their gorgeous colour and flavour but regular peaches or nectarines can be used and they both pair beautifully with orange and almonds.
Serves: 6
INGREDIENTS
120 grams ground almonds
100 grams caster sugar
50 grams brown rice flour
30 grams desiccated coconut
1 teaspoon each ground cinnamon and ginger
100 grams butter, melted
2 large eggs, size 7
1 tablespoons honey
1 teaspoons vanilla paste or extract
finely grated zest 1 orange
2 ripe peacharines, thinly sliced with skin on
¼ cup flaked almonds
METHOD
Grease a 6-hole ½-cup capacity muffin tin and fully line each hole with baking paper
Preheat the oven to 160°C fan bake. Combine the ground almonds, sugar, rice flour, coconut and the spices together in a large bowl.
Whisk the cooled butter, eggs, honey, vanilla and orange zest together and stir into the dry ingredients.
Divide the batter evenly between the tin and top with slices of peacharine. Scatter over the almonds.
Bake for about 35 minutes or until a skewer inserted into the centre comes out clean and the cakes are risen and firm.
To serve: Dust with icing sugar and serve with softly whipped cream or yoghurt. Makes 6 cakes depending on the size of the tins used
If you would like the cakes to have a glossy sheen, warm a little apricot jam and brush over the cakes when cooked.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.