Skill required: Confident beginner
2 peaches, skinned, stoned and roughly mashed
1/4 cup vegetable oil
5 tablespoons honey
3 eggs
3/4 cup whole wheat flour
1/2 tablespoon cornstarch
Pinch of baking powder
1. In a pan, mix the peaches, along with its juices, oil and honey and mix well.
2. Place the pan over heat, bring to a boil (stirring continuously) and remove from heat to cool slightly.
3. Preheat oven at 350 degrees F and line and grease an 8-inch square pan.
4. In a bowl, beat the eggs till light and fluffy.
5. Mix together the flour, cornstarch and baking powder, and fold into the egg mixture, a tablespoon at a time.
6. Add the warm peach, honey and oil mixture, a little at a time and mix in.
7. Pour the mixture into the prepared pan and bake in the lower rack of the preheated oven for 30 minutes.
8. Cover the pan with foil (to avoid over browning) and bake for another 30 minutes.
9. Lift the cake out of the pan with the parchment and turn it over on a rack. Peel off the parchment and cool completely before cutting into squares.
This cake is served upside down, the peachy bits will sink down while baking. (It will not rise much while baking.)
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