Low-sugar peach almond cake
I love summer for the wide variety of fruits I can enjoy.
Two delicious and colorful peach trees give me sweet, rosy peaches every year. I like fresh from the peach tree best, but I also love them in baked goods.
Summer always takes me back to my childhood when my mom would make a delicious pie with all the fruit in season.
This peach almond cake is a healthy twist, as I replaced half of the flour with almond flour and the refined sugar with coconut sugar.
Over the years, I have tried countless ways to make this Peach Almond Cake. My main focus has always been to prepare it with as little flour and sugar as possible without compromising the flavor. And this is the best version I tested: weight loss and endometriosis friendly. The result is a light, airy, moist texture thanks to the addition of oil. The crowning glory of this Low-sugar Peach Almond Cake is the topping of sliced fresh peaches sprinkled with a little shredded coconut.
You can make a gluten-free version if you use gluten-free flour.
Since peach and coconut go well together, I decided to sprinkle the peach slices with some shredded coconut.
This Low-sugar Peach Almond pie is tender and fluffy and only contains 60 g of flour and 70 g of coconut sugar for the entire cake, which is about eight servings.
Tips for the best fluffy Peach Almond Cake:
When separating the egg whites from the yolks, be careful not to get any of the yolks into the bowl of white eggs. That can ruin the cake.
Add the sugar gradually.
Be sure to beat the egg whites well: to get a fluffy cake, beat the egg whites until you get a thick and shiny texture. When the mixture forms stiff peaks, it is ready.
Do not overbeat the egg whites either. Once you reach stiff peaks, stop!
Do not overfold: fold the almond flour mixture gently to preserve the aeration from whisked egg whites. Use a spatula with large movements to keep the cake from puffing up. That will make the cake denser and lose its fluffiness.
Open the oven door only towards the end of the baking process to check the cake.
What ingredients do you need to make the Low-sugar Peach Almond Cake?
4 large free-range eggs, room temperature
4 tbsp. cold-pressed canola oil
60 g flour or self-raising flour
60 g almond flour or almond meal
70 g coconut sugar
1 to 2 tsp vanilla extract
zest of one organic lemon
¼ tsp baking powder if you are not using self-raising flour
4 medium or large peaches, ripe
1 tbsp. desiccated coconut to sprinkle on top of the peaches
A pinch of salt
How to prepare the Low-sugar Peach Almond Cake?
Preheat the oven to 180 C/ 365 degrees Fahrenheit.
Line the bottom of a round tart pan with parchment paper and grease it with canola oil. I used a 24 cm (9-inch) tart pan.
Wash the peaches and dry them thoroughly.
I do not peel the peaches.
Slice the peaches
Sprinkle shredded coconut over the peaches to soak up the juices and set them aside.
Whip the egg whites.
Place the egg whites and a pinch of salt in a large bowl.
Beat the mixture with a hand mixer at medium-low speed until the mixture looks foamy.
Gradually add the coconut sugar and slowly increase the speed to medium-high.
Continue beating the egg whites until the sugar is dissolved and the mixture is thick and glossy, forming stiff peaks. When you lift the beaters out of the bowl, the beaten egg whites do not drop. Do not beat any further than this point.
Set the egg white mixture aside.
Place the egg yolks and a pinch of salt in a small bowl and beat with a hand mixer (you do not need to wash them after you beat the egg whites) until well combined and fluffy.
Slowly add the canola oil, constantly beating, until you have a smooth, light mayonnaise consistency.
Add the vanilla extract and stir to incorporate.
Gently fold the egg yolk mixture into the egg white mixture a little at a time.
Whisk together the flour, almond flour, and baking powder. Add the lemon zest and sift the flour mixture into the foamy egg mixture, one-third at a time.
Using a spatula, fold it in with each addition until incorporated. Scrape the spatula off the bottom to catch any remaining flour. Do not over-mix, or you will deflate the batter.
The result will be light and evenly mixed dough.
Pour the batter into the round cake pan and smooth it into an even layer.
Spread the peach slices in a circle on the cake.
Tap the pan once or twice to remove any large air bubbles.
Place the tart pan on the middle rack of the oven or the one below. It depends on your oven; otherwise, the cake will turn golden too quickly.
Bake the cake for about 20 to 25 minutes, until golden brown or until a skewer inserted into the center of the cake comes out clean.
After 20 minutes, remove the cake from the pan and let it cool on a wire rack.
Tip to keep the weight down:
Since this Low-sugar Peach Almond Cake is rich but healthy, remember that moderation is the key to everything, including healthy foods.
Enjoy a slice of this cake in the first part of the day, so you have enough time to burn off the calories and reach your weight maintenance goal.
This Low-sugar Peach Almond cake will keep in the refrigerator for at least 4 days.
I am looking forward to hearing from you.
If you recreate this Low-sugar Peach Almond Cake recipe, let me know by sharing your pictures on Instagram and tagging them with the hashtag #healthywomanstyle, or leave a comment below.
Wishing you a summer full of healthy desserts, inspiration, and good things,
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