Peach Basil Almond Cake
When I cook for others, it's from a place of love. I am convinced I leave a little piece of my heart in the food. I always hope it's that extra special ingredient that one can't quite identify but gifts something deeply nourishing.
For me, the idea that food is love is an absolute reality. When food replaces all kinds of love or numbs over a lack or deficit of some sort in life, that's when you can run into trouble. But to see food as nourishing, healing, medicinal, and even magical love - I think, is kinda the whole point.
It goes beyond a cellular and physiological nourishment when our food is prepared with tenderness and care, and we all know exactly what that tastes like - be it grandma's special soup, dad's famous rice dish, or even a friend's chocolate chip cookie recipe.
In this way, food doesn't have to be labeled "good" or "bad," and this sense of secret naughtiness can be removed for the simple pleasure of enjoying the taste and experience of something delicious.
To me, that is what this peach and basil cake epitomizes. I prepared, cooked, and shared it with the second installment of the Self-Worth Supper Club this past weekend and it was a hit. May you find your own creative expression in this recipe or another as a way to share the love.
- 2 cups almond flour or almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda (pro tip: I only had baking soda and used 1 1/2 tsps and it turned out great)
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon ground cinnamon
- 1/4 tsp ground cardamom
- 3 eggs, beaten (or to make this vegan, make chia or flax eggs)
- ⅔ cup maple syrup or honey
- ¼ cup extra-virgin olive oil
- 4-5 ripe peaches for the topping, sliced into chunks
- A bit of extra maple syrup or honey for drizzling peaches
- 1 TBSP thinly sliced, loosely packed basil
- Preheat the oven to 325 degrees Fahrenheit with a rack in the middle and a rack in the upper third of the oven. Grease a round 9-inch springform pan or cake pan.
- In a big mixing bowl, whisk together the almond meal, baking powder, baking soda, salt, cardamom, and cinnamon.
- In another bowl, combine the beaten eggs, maple syrup or honey, and olive oil. Use a whisk to mix well. Pour the wet ingredients into the dry. Add the 1/2 tablespoon of basil. Stir until things are just combined, then pour it all into your pan.
- Place chopped peaches on a baking sheet and drizzle with the maple syrup or honey.
- Place the cake on the middle rack and the peaches on the upper rack. Bake for about 30 minutes, until the cake is golden brown and the center is firm to the touch (it shouldn’t jiggle when you shimmy the pan). Check the peaches every 15 minutes or so to ensure they don't burn!
- Remove the cake and peaches from the oven and carefully spoon the peaches (and juices) over the cake. Sprinkle with 1/2 TBSP of basil, let cool (if you can bear it) and enjoy!
***this recipe was inspired by the base of cookie + kate's strawberry rhubarb cake