2 tbsp coconut oil
2 tbsp honey
1/4 cup milk (I used almond)
3 big and ripe peaches (stoned and sliced into wedges)
3 free-range eggs
1/4 cup plain yoghurt (use coyo if dairy-free)
1/4 cup oil (I used coconut but any variety is fine)
2 cups almond meal
1/2 cup wholemeal flour (use GF if GF, well duh)
1 cup coconut sugar
1 tsp cinnamon
1 tsp ground ginger
1 tsp baking soda
Preheat oven to 160 C
Melt 2 tbsp coconut oil in a small saucepan over medium heat
Add the honey and milk. Stir, then let bubble and boil for about 6-8 minutes.
Remove from heat and stir vigourously. If the heavens are on your side, a fragrantly smooth caramel sauce shall appear.
Pour caramel sauce into the base of your cake tin (a springform cake tin is most ideal), then top with peach wedges.
In a food processor, mix all other cake ingredient until smooth.
Spoon cake batter over peaches then level.
Bake for 30-35 minutes or until the fork comes out clean.
When ready, stand in tin for 10 minutes (no more, no less) before inverting on to a plate.
Serve with cream, ice-cream, yoghurt or gobble as is.