Upside down peach bites

We certainly seem to have caught the baking bug during lockdown. Baking has been a way to keep my mind occupied at times of stress in recent years - so during the weeks when I can't seem to focus on anything else, at least I can get in the kitchen and bake!

These little upside down peach bites were a way of using up some ripe peaches. I was so pleased with how they turned out that I knew I had to keep a record of the recipe:

Ingredients: (makes 5)

1 ripe peach

A sprinkle of muscavado sugar 

30g caster sugar

40g ground almonds

40g gluten-free plain flour

Very small pinch of gluten-free baking powder

15g coconut oil

15g clotted cream

1 egg

Small pinch himalayan salt

Some fresh mint leaves to garnish and a few slices of peach reserved to garnish. 

Method:

1. Pre-heat oven to 170C.

2. Finely slice around half of the peach and dice the rest of the peach into small cubes. Reserve a few of the slices to use as a garnish.

3. Sprinkle a small pinch of muscavado sugar into the base of each silicone cake case. 

4. Place the slices of peach at the base of each of the cake cases. You can use either the slices or the cubes - Once baked, I thought the slices looked nicest. 

5. Mix together all of the remaining ingredients until well combined. 

6. Scoop into the cake cases and bake for approximately 12-14 minutes.

7. Remove from oven and allow to cool slightly. Then turn the cakes out of their cases and garnish with a few mint leaves and some fresh slices of peach if you wish. Tastes great served with cream.