This simple peach cake combines juicy summer peaches, toasted walnuts, almond flour, and warm cinnamon for a lightly nutty dessert. Maple syrup and olive oil add subtle sweetness and richness, while fresh lemon keeps the flavor bright. Made with everyday ingredients and easy prep, it’s a perfect way to put your summer peaches to use. As a bonus, the walnuts, almond flour, and olive oil provide nutrients that support brain health.
Diana Dibblee R.D.N
6
20 minutes
45 minutes
American
Dessert
½ cup (120 mL) Neuroreserve extra-virgin olive oil
½ cup (120 mL) pure maple syrup
3 large eggs, (room temp)
1½ tsp pure vanilla extract
¼ tsp almond extract (optional)
1 tbsp fresh lemon juice
2 tsp finely grated lemon zest
1¼ cups (120 g) blanched almond flour
¾ cup (90 g) all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
¾ tsp ground cinnamon
½ tsp fine sea salt
½ fresh peach, finely diced
2 fresh peaches, thinly sliced for the top
⅓ cup walnuts, toasted and finely chopped
1 tsp flour, for tossing with diced peach
1 tbsp maple syrup, for brushing over the warm cake
Optional: For decoration: a dust of icing sugar
Preheat oven to 350°F (175°C).
Grease an 8-inch round cake pan and line the bottom with parchment paper.
Bring the eggs to room temperature
Spread the walnuts on a baking sheet and toast at 325°F (165°C) for 7–10 minutes, until fragrant.
Let cool completely, then finely chop.
Finely dice ½ peach for the batter.
Blot the diced peach thoroughly to remove excess moisture. Toss the diced peach with 1 tsp flour. Thinly slice the remaining 2 peaches for the top.
In a medium bowl, whisk together: almond flour, ¾ cup all-purpose flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, whisk together the eggs and maple syrup. Add the olive oil, vanilla, almond extract, lemon juice and lemon zest.
Whisk until completely smooth and emulsified.
Add the dry ingredients to the wet ingredients. Fold gently with a spatula just until no dry flour remains. Do not overmix.
Fold in the floured diced peach and toasted walnuts.
Transfer the batter to the prepared 8-inch pan and smooth the surface. Arrange the thin peach slices on the outer layer.
Bake at 350°F (175°C) for approximately 40–45minutes.
Start checking at 35-40 minutes.
The cake is done when: the center springs back lightly when gently pressed, or a toothpick inserted into the cake comes out with a few moist crumbs but no wet batter, the center no longer looks liquid or sunken.
Let the cake cool in the pan for 15–20 minutes. Run a thin knife around the edge, then carefully remove it from the pan.
Transfer to a rack and allow it to cool further.
While the cake is still slightly warm, optionally brush the top very lightly with 1 tbsp maple syrup. Finish with a sprinkle of icing sugar of desired. Let cool before slicing.
