I confess to you all that three weeks ago I age a HUGE piece of Chocolate Mars Bar Cake. Now if you're not an Aussie, I don't know if you'll know that that is a layered cake made up with chocolate mud cake, chocolate mousse and caramel, all covered in a chocolate ganache. It was divine. :) Sigh.
Before my diagnosis of Crohn's Disease, I ate that cake as much as I could for a special treat. There is really nothing else like it. Since I've been following SCD (just over two years now), I confess to you all that I have tried eating a piece of Chocolate Mars Bar Cake on several occasions. The funny part is, the reaction only hits me a few days later, so I kid myself that I'm fine, I'm healed, it will be OK this time. Unfortunately, no. It's been three weeks now and I'm finally back to normal. It's been six months since I had my last piece and I think it will be a lot longer til I try that again. It's JUST NOT WORTH IT and a little scary. I belong to an awesome Facebook Group for people with Crohn's and Colitis in my state, and hearing their trials and tribulations with this disease makes me even more thankful that I am able to manage mine with diet alone. I'm so blessed. :)
Well, enough of the rambling, here is my favourite SCD/Paleo treat of the moment. I love the way this uses the beautiful ripe peaches that are in season here, but of course you could use any other stone fruit, either fresh or tinned. I also like the way this cake contains no nuts, which should suit some of you very well. I like the way the coconut flour makes it lighter than if I'd used almond flour.
This is a great cake to take! I've taken it to a couple of lunches with family and friends and everyone has enjoyed it. It's best to make it on the day you are eating it, so that it's fresh, but it keeps well in the fridge.
Peach Upside-Down Cake (Paleo & SCD)
Prep time: 10 mins
Cook time: 25-30 mins
Makes one 20cm (8 inch) cake
1/3 cup apricot jam (100% fruit) See my easy jam recipe here.
2-3 ripe peaches
1/3 cup honey
1/2 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon vanilla powder
1/6 cup cacao butter (melted in microwave)
1/6 cup coconut oil (melted)
- Heat oven to 160 degrees Celsius (320F)
- Line a 20cm round tin with baking paper.
- Grease the sides of the pan with coconut oil.
- Spread the apricot jam evenly onto the baking paper for the glaze.
- Chop your peaches in half, remove the stone, then slice thinly.
- Arrange the peach slices on top of the jam.
- Beat eggs and honey with electric beaters.
- Add coconut flour, baking soda and vanilla powder.
- Beat well.
- Add melted cacao butter and coconut oil and mix.
- Spoon mixture into the pan, on top of the peach slices.
- Bake for 25-30 minutes until risen and top springs back. Keep an eye on it so it doesn't get too brown.
- Cool in pan.
I know the 1/6 of a cup is a bit of an unusual measurement for the cacao butter and coconut oil. :) What I do is about half fill a 1/3 cup measuring cup with the cacao butter pieces, microwave it for a couple of minutes, then spoon in the coconut oil until it reaches the top and nuke it a bit more. So you end up with 1/3 of a cup of oil all together. If you don't have cacao butter, using all coconut oil works too.
Also, that's coconut milk yoghurt in the photo, recipe coming soon!
Have you dropped by my Facebook page yet? :)