Spring

PEACH CAKE WITH ICE CREAM ANDĀ ALMONDS

March 10, 2016
Photo by Virginie Degryse
Author Notes

I read the other day about a banana bread recipe (from Pamela Salzman) using the almond pulp leftover from making my own almond milk. As I do that all the time, I am left with tons of pulp. I can only make banana bread so often so I tried a version of it with peaches and it was delicious. I served it for dessert with vanilla ice cream and whipped cream. My kids had it for breakfast as well and loved it. —Virginie Degryse

  • Serves 6
Ingredients
  • 1 1/4 cups whole wheat pastry flour
  • 3/4 cup packed almond pulp (leftover from 1 cup of almonds to make nut milk)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup maple syrup
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2/3 peaches, peeled and chopped
In This Recipe
Directions
  1. Preheat the oven to 375 degrees. In a large bowl whisk together the flour, almond pulp, salt, baking soda, baking powder and salt, breaking up chunks of almond pulp. Set aside.
  2. Place the maple syrup, melted butter and vanilla in a bowl and whisk.
  3. Add the wet ingredients to the dry ingredients and combine until just blended. Fold in the peaches.
  4. Pour into a greased pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  5. Serve warm with ice cream and sliced almonds.
  6. Et Voila, Bon Appetit!

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