Mavi Ay (2009 03 09)
Amaretto-Peach Upside Down Chocolate Cake
2 tablespoons walnut oil, refined
2 tablespoons amaretto
2 tablespoons light agave nectar syrup, (or maple syrup)
1/4 cup brown rice syrup
1/4 cup sucanat sugar (or granulated sugar)
2 tablespoons lemon juice
1 pound fresh peaches, sliced into crescent (about 4 large peaches)
2 1/2 cups brown rice flour, (or spelt flour)
1/2 cup whole-grain teff flour, (or spelt flour)
4 tablespoons tapioca flour
2 tablespoons sesame seeds, ground
1 1/4 cups cocoa, (unsweetened)
3/4 teaspoon sea salt
1 tablespoons baking powder, (double acting)
1/2 cup walnut oil, refined, (or canola oil)
4 tablespoons applesauce, unsweetened (or could blend up about 1/3 of an apple)
1 3/4 cups maple syrup
1/2 cup sucanat sugar (or granulated sugar)
1 1/2 tablespoons vanilla extract
14 ounces coconut milk, (or water)
1/4 cup amaretto
3/4 cup water
10 servings 03-Chocolate Icing
1/4 cup sliced almonds, toasted, glazed
1 teaspoon citrus zest, in long, thin strips (from half of a citrus fruit)
In a saucepan over medium heat, add walnut oil, amaretto, light agave nectar syrup, brown rice syrup, and lemon juice. Mix together and heat for about 3 minutes. Add sliced peaches, and coat peaches with mixture. Heat 1 minute and remove from heat.
Pre-heat oven to 375 degrees F (190 degrees C). Oil two 10 inch round spring form pans (it is also possible to use one 9 inch by 13 inch pan). Put parchment paper in the bottom of the pans, and oil again. For more information about pans and about the use of parchment paper for extremely easy cake turn out, refer to the Cake Pan/ Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter.
Lay out one layer of peach slices in the bottom of one of the pans on top of the parchment paper. This should
take about half of the peaches mixture; the other half is for use as the filling between the two cake layers (see below in the GARNISH instructions). Do not pour any of the liquid/sauce from the peach mixture over the peaches; this can be used later in garnishing and serving the cake. Set aside all remaining peach slices and any liquid/sauce in the pan.
Sift dry ingredients together. Combine liquids, then stir into the flour mixture. Pour half of the mixture into the pan with peach topping, and the other half into the other prepared cake pan.
Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case.
When making a layered cake (using 2 identical sized pans), after the cakes have cooled, place the bottom layer of the cake on a serving plate (the one that does not have the peach topping).
Take the remaining peach slices from the beginning of this recipe, and chop the peach slices into smaller pieces, and then spread this filling over the top of the first cake layer. (There will probably be some sauce left from the cooked peaches, and this is best used below.) Then place the second cake layer (the one that has the peach layer baked into it) on top of the first (so the baked in peaches are on the very top).
Ice the sides of the cake with "Chocolate Icing" (see other recipe in this book). Take some of the reserved peach liquid/sauce from earlier in the recipe (after the peach slices were cooked), and drizzle this over the top of the cake. You don't want to drench the cake, so if you have extra left over, have it available when serving the cake. Garnish top of cake with toasted and glazed sliced almonds and the citrus zest.
- "Amaretto-Apricot Upside Down Chocolate Cake" - Use fresh apricots in place of peaches.