 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
A spicy ginger cake made with fresh peach puree and a touch of molasses sandwiches a decadent fruit compote for a great dessert that bridges the seasons! Can be wrapped and frozen for up to 6 months, also can use frozen peaches for the winter! Read more ! Ingredients:
1 3/4 cups flour |
1 cup spelt flour |
1 teaspoon baking soda |
1 tablespoon baking powder |
4 teaspoons ground ginger |
1 cup warm water |
1/4 cup brown sugar |
1/2 cup peach puree |
3/4 cup molasses |
1 egg replacer |
1 pound fresh peaches, peeled, pitted and sliced |
1/2 cup packed brown sugar |
1/4 cup water |
1/2 tsp ground cloves |
1 tsp ground ginger |
Directions:
1. Pre-heat oven to 325F. Grease and flour a shallow 9” cake pan.
2. Place all ingredients into a food processor and process until smooth.
3. Bake for approximately 45 minutes.
4. Remove from oven and allow to cool.
5. For peach filling:
6. Combine peaches, brown sugar, water, cloves and ginger in a pot over medium heat.
7. Cook about 25 minutes, or until liquid is reduced to thick syrup, stirring occasionally.
8. Slice cooled cake and sandwich filling between the layers.
9. Top with additional filling. You will not necessarily use all the filling!
|
|