Years ago, my favourite pudding was the Peach Pudding Cake recipe from Delia Smith's Book of Cakes. Since cooking grain-free I've always intended to try and adapt it because the flavours of the spices are just perfect with the sweet, luscious fruit.
However, it wasn't until I created my plain sponge cake recipe that I realised I could actually do it! These little cakes are different from the original recipe because I put the fruit in the bottom of the tin instead of laying them on top.
250g Ground Almonds
3 large eggs
3 tblsps extra virgin olive oil
80ml acacia honey
½ tsp bicarbonate of soda
1 tblsp pure vanilla extract (alcohol, water and vanilla only)
1 - 3 tsps cinnamon
½ - 1½ tsps nutmeg
2 - 3 ripe peaches
about 60ml honey (1 tsp for every cake)
extra virgin olive oil or butter to grease the pan
This recipe will make 12 peach pudding cakes. If you use scales, the recipe will work fine but I can't guarantee the results if you use conversions to cups. Grease a muffin tin with some extra virgin olive oil or use butter if you can eat dairy. If you can find a tin with straight sided cups, I've noticed that the grain-free muffins and cup cakes rise much better. I use a Pyrex Muffin Tin.
Heat the oven to 170° C (fan oven). Peel and slice the peaches. If you use very ripe peaches the skins come away very easily. If not, place them in a bowl then pour hot water over them and let them sit for a couple of minutes.