Hello everyone,
Today I share with you a fantastic recipe for a fresh summer cake made with 2 fruits that I love: peaches and banana. As usual it is a vegan and healthy version, butter free, eggs free, diary free and without added sugar so that you can eat it a lot without feeling guilty!
Today I share with you a fantastic recipe for a fresh summer cake made with 2 fruits that I love: peaches and banana. As usual it is a vegan and healthy version, butter free, eggs free, diary free and without added sugar so that you can eat it a lot without feeling guilty!
Ingredients:
for the base:
100 gr of whole flour
100 gr of almond flour
15 dates
water
vegetal milk
for the peaches jam:
2 big peaches
5 dates
for the topping:
2 banans
2 peaches
Method:
Pre heat the oven at 180 degree.
For the base: mix together the whole flour and the almond flour. In a blender mix together the dates with a glass of water till you obtain a creamy consistency. Add the dates cream to the flour and still well. If the mixture is to dry add a bit of water or vegetal milk. Keep stirring till you obtain a soft and elastic dough.
For the jam: cut the peaches in small pieces and put them a in pan. Blend the dates with water till you obtain a cream. Add the cream to the peaches and cook for 15 minutes.
Now you can spread your dough in a baking tin (I used a rounded one, 23 cm). Pour the peaches jam on top and spread it homogenously.
For the final topping, slice the peaches and banana and place them on the cake as you prefer.
Cook in the oven at 180 degree for 35 minutes. Enjoy!
for the base:
100 gr of whole flour
100 gr of almond flour
15 dates
water
vegetal milk
for the peaches jam:
2 big peaches
5 dates
for the topping:
2 banans
2 peaches
Method:
Pre heat the oven at 180 degree.
For the base: mix together the whole flour and the almond flour. In a blender mix together the dates with a glass of water till you obtain a creamy consistency. Add the dates cream to the flour and still well. If the mixture is to dry add a bit of water or vegetal milk. Keep stirring till you obtain a soft and elastic dough.
For the jam: cut the peaches in small pieces and put them a in pan. Blend the dates with water till you obtain a cream. Add the cream to the peaches and cook for 15 minutes.
Now you can spread your dough in a baking tin (I used a rounded one, 23 cm). Pour the peaches jam on top and spread it homogenously.
For the final topping, slice the peaches and banana and place them on the cake as you prefer.
Cook in the oven at 180 degree for 35 minutes. Enjoy!