Peaches, Cookies & Cream Cake

 Peaches, Cookies & Cream Cake

Peaches, Cookies & Cream Cake
https://youtu.be/sNGeGWGXOWE

Nothing better than incorporating fresh Ontario peaches into your desserts!

This is a moist cake with a heavier texture that lends itself wonderfully to the inclusion of cookies and fresh fruit.

It’s dairy free as there is no butter or milk in this recipe, however it does contain eggs.

Begin by sifting together:

1-3/4 cup all purpose flour

1-1/2 tsp baking powder

1/4 tsp salt

Set aside

Measure out 1 cup vegetable oil (I used a combination of canola and olive oil)

Add 1 tsp of almond extract to your olive oil and set aside

Prepare the fruit and cookies that you will add to your batter:

You will need 3 peaches peeled and cut into chunks and 1 cup amaretti cookies, (they contain egg whites but no milk or butter) broken into pieces

Now for the batter: 

In an electric mixer, beat 4 eggs along with 3/4 cups sugar until it thickens and becomes pale in colour, about 3 minutes.

To your batter add the flour and oil mixtures, a bit at a time and alternating between the two, starting and finishing with the flour.

Stir in the peaches and amaretti cookies.

Pour batter into an oiled and floured 8 inch spring form pan.

Cook in a preheated 350 oven for 45 to 50 minutes until cake moves away from sides and lightly browned.

This cake is nice and thick using an 8 inch pan, however, I have made it before in a 9 inch pan, cooking it 10 minutes less in oven. Still looks very nice.

Remove from oven and let cool on wire rack. Do not remove from pan until fully cooled.

This is where you can be creative and decorate as you wish. I added sliced peaches to the top,  whipping cream and an extra cookie for good luck😋

You can substitute the whipping cream for dairy free whipped coconut cream, just as delicious!