Although summer is now officially over, the fruit flies are not really realizing it, and that means that we have to stash the fruits and veggies in the fridge. Hiding our food in our house, means that we forget about its existence often, and that means a LOT of leftover, over ripen fruits.
While some fruits and veggies unfortunately have to go to fruit and veggie heaven 🙂 often, I am able to save them. So this will mean soups, quiches, fruit pancakes and of course – cakes.
This time the victims were lovely yellow peaches that turned all wrinkly in the fridge. Too ugly to eat them whole, I had to do something to save the day, and so I came up with a wonderful whole wheat soft and very fruity peach cake.
It was so easy! I mixed a few ingredients, cut the peaches into small cubes, combined, baked and there I had it – freshly made peach cake.
Needless to say that the peaches found a good home in our bellies. And with the cooler evenings, we indulged over a piece of cake with a nice cup of tea (and then again…and again).
So next time when you’re considering getting rid of those peaches because they just don’t look as good as they used to – remember this cake. You can thank me later 🙂
- 2 Eggs - Divide into Egg Whites and Yolks
- 6 Tbsp Sugar - Divided
- 4 Peaches - Cored and cut into small cubes
- 8 Tbsp Whole Wheat Flour
- ½ Tbsp Baking Powder
- 1 Tbsp Cornstarch
- 1 Tbsp Milk
- 1 Tbsp Lemon Juice
- 80gr Butter - Melted
- 1 tsp Vanilla Extract
- Blueberries for topping - optional
- Preheat oven to 375F (180C)
- Place the egg whites in a mixer bowl, add 4 Tbsp sugar and beat on high speed until forms foam with firm peaks (about 3 - 4 minutes).
- In a separate bowl, whisk together the egg yolks, vanilla extract, milk and lemon.
- In another bowl, combine the whole wheat flour, baking powder, 2 remaining Tbsp sugar and cornstarch.
- Add the egg yolk mix and melted butter into the flour mix and combine.
- Add in the egg white foam and gently fold into the batter, stirring every few folds until fully combined and you get a fluffy batter (don’t mix too fast so you don’t “break”the egg foam).
- Add in the cubed peaches and fold into the fluffy batter.
- Pour the batter into a greased and parchment paper layered 8 inch round cake pan (you can also use a deep enough Pyrex pie pan).
- If you are decorating with blueberries, now’s the time to nicely arrange them on the top of the cake.
- Bake for 30-35 minutes in the preheated oven or until golden brown and firm to touch.
