Ingredients
Cake:
¼ cup Coconut Oil
2 Eggs
1 cup Sugar
1 1/3 cups Flour
¾ cup Greek Peach Yogart
½ tsp. Salt
½ tsp. Ground Ginger
2 Peaches
1 15oz. can Peaches
2/3 cup Brown Sugar
Cream:
2cups Heavy Cream
4 Tbsp. Sugar
1 tsp. Cardamom
❃❃Serves 9❃❃
Preparation
Preheat oven to 350 and generously spray an 8×8 square cake pan. Strain peach juice into a measuring cup and in a bowl whisk or sift together flour, salt, and ground ginger.
Peach Topping
Add peach syrup and 2/3 cups brown sugar to the bottom of the cake pan and
combine. Slice 9, ¼ – ½ inch slices from
the peaches, and place them evenly in the syrup.
Cake
In the bowl of a mixer cream together coconut oil and 1 cup sugar. Add
eggs making sure to combine well.
On low speed add the flour mixture and yogurt, alternating, starting and ending
with the flour mixture. Evenly distribute mixture into the cake
pan. Bake for 30-35 minutes or until a toothpick comes out clean when
inserted into the middle of the cake.
Let cool only about 10-15 minutes, turn out onto a serving plate and allow to
cool.
Whip Cream
Just before or a couple hours before serving make the whip cream. In the bowl of a mixer or with a hand mixer
whip the heavy cream, sugar and cardamom until stiff peaks form. Top each piece of cake with whip cream and
serve.