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Summer peach cake
  • 2 Cups milk 500ml
  • 2 vanilla sticks
  • 4 eggs
  • 3/4 Cup coconut sugar 150gr.
  • 1 Tablespoon water
  • 2/3 Cup coconut oil 125gr.
  • 1 Cup flour 110gr.
  • 1 sweet peach
  • pinch of salt
  1. Preheat the oven at 300F/150C
  2. In a medium sauce pan heat the milk. When the surface will start forming a layer, turn the heat off.
  3. Add the vanilla beans to the milk, stir and let it cool down for one hour.
  4. Cut the peach in thin slices
  5. Line a round shape springform cake pan with some parchment paper
  6. Place the peach slices on the bottom
  7. Divide the egg whites from the yolks and place them in separate bowls.
  8. Add a pinch of salt to the egg whites and whisk them with an electric beater up until creating firm peaks
  9. Add the sugar and the water to the yolks and whisk in order to create a pale yellow cream
  10. Add the coconut oil. Mix
  11. Add the flour. Mix
  12. Add the milk with the vanilla beans (remove the vanilla sticks). Mix
  13. Slowly add the egg whites and gently stir with a wooden spoon.
  14. Pour the batter (it will be very liquid, it's ok!) on top of the peaches.
  15. Bake at 300F/150C for 50/60 minutes.
  16. Remove the cake from the oven and let it cool down for 30 minutes
  17. Place che cake in the refrigerator overnight
  18. Remove the springform cake pan, the parchment paper and enjoy!!!