Today I had a really bad day in the kitchen and owning it. Some days nothing works. Ideas turn to disaster. Cups and plates break. Flavor combinations turn out gross. Injuries somehow magically appear. And my actual cooking skills are lacking. You’d think that at the first early signs of an upside down day, I would call it quits and step out of the kitchen, leaving the cooking for another more auspicious day. But no. Welcome stubbornness. I persevere until it becomes obvious beyond the shadow of a doubt that I should simply not be in the kitchen.
So. Do you relate to any of this?
Fortunately, I did not make this cake today, which means this cake is actually delicious.
It is beautifully soft, spongy, only mildly sweet, and full of peaches and hazelnuts. It’s perfect with a morning cuppa or for an afternoon treat. The yogurt sauce adds that special touch of extra magic, turning the cake into a little more of a dessert.
Hope you enjoy it.
Peach hazelnut cake
Makes about 16
- 1.5 cups buckwheat flour
- 2 cups hazelnut meal
- 1.5 cups dessicated coconut
- make a puree with: 3 peaches, 1 banana, 1/2 vanilla bean, 1.5 cups water
- mix: 1 tsp bicarb + 3 tsp apple cider vinegar
- 1.5 tsp baking powder
- 1/4 tsp xantham gum
- 3 TBSP coconut sugar
- to top: 5 peaches, sliced + 2 handfuls whole hazelnuts
For the yogurt sauce whisk:
- 30g melted cacao butter
- 3 tsp coconut sugar
- 5 TBSP coconut yogurt
- 1/3 tsp vanilla essence
- Preheat the oven to 165C and line a tray with baking paper. I used a 22 x 22cm.
- Add the dry ingredients to a bowl and mix together: buckwheat flour, hazelnut meal, coconut, baking powder, xantham gum, coconut sugar.
- Make the peach banana puree and add to the mix.
- Add the bicarb + apple cider vinegar and mix to make a dough.
- Scoop the dough in the pan and top with peach slices and whole hazelnuts.
- Bake at 165 for 45 – 50 minutes. To test if done, poke it with a skewer and if it comes out clean, it is cooked.
- Serve with yogurt sauce and a cup of tea.