It's easy to make and tastes great with fresh peaches. Nondairy yogurt, almond milk, and no eggs are used. That's great!
– 1/2 cup (120 ml) neutral oil, I use sunflower oil– 1 tablespoon (15 ml) orange blossom water– 2 teaspoons dark rum– 1/2 teaspoon fine sea salt– 1 cup (210 g) granulated sugar– 3/4 cup (200 g) vegan yogurt, I usually use a soy-based yogurt.– 1/2 cup (120 ml) almond milk, or other plant milk– 2 3/4 cups (360 g) all-purpose flour– 1 teaspoon baking powder– 1/2 teaspoon baking soda– 1-2 large peaches, stoned and sliced into wedge– 2 tablespoons Demerara sugar– 1/4 cup (60 ml) peach jam, or apricot jam, at room temperature
INGREDIENTS
Preheat the oven to 350°F (175°C) with a centered rack. Grease a 9-inch (23-cm) springform pan with oil, then cover the bottom with parchment paper. Set aside floured pan.
INSTRUCTIONS
STEP 1
Make batter: Mix oil, orange blossom water, rum, salt, sugar, yogurt, and milk in a large bowl. Whisk ingredients. Mix flour, baking powder, and soda in another bowl.
STEP 2
Stir flour mixture into wet ingredients without overmixing. Evenly distribute batter in pan. Top with peach wedges. A little Demerara.
STEP 3
Bake the cake in the center of the oven for 40 minutes until the top is golden and a cake tester comes out clean.
STEP 4
Cool cake for 10 minutes after removing from oven. Use a narrow spatula to remove the pan sides and release the cake.
STEP 5
Apply jam to the cake and chill before serving. Keep leftover cake covered with parchment or sandwich paper at room temperature for 2 days or in the fridge for 3-4 days.