Peach Flat Cake
Prepared by The Culinary Team @ Griffin Hospital Dining Services.
This cake is similar to the luscious, buttery galettes from Brittany in the north of France, except, of course, it has no butter! Its dense flat batter topped with fresh peaches rises slightly as it bakes to embrace the fruit, so it's not only delicious, it's also beautiful. Surprisingly, it's quick and simple to make. Freeze any leftovers and save for another Peach Day.
Serves 6 *
1/2 teaspoon + 1/4 cup Smart Balance spread
1/4 cup nonfat dry milk
1/4 cup granulated sugar
1 tablespoon sliced almonds
1/4 cup soft wheat pastry flour †
1/4 teaspoon baking powder
2 medium ripe peaches, peeled and thinly sliced, or 1 can (8 ounces) juice-packed sliced peaches, drained
Buy the book This recipe is featured on page 235
- Preheat the oven to 350°F. Grease the bottom of a round cake pan with 1/2 teaspoon of the spread.
- Place the dry milk, sugar, almonds, and the remaining 1/4 cup spread in the bowl of an electric mixer and beat on medium speed until creamy. Add the eggs and beat for a few minutes, or until the batter is "airy." Add the flour and baking powder and mix again until well blended.
- Pour batter into the pan and lay the peaches in a circle on top. Bake for 20 minutes, or until golden.
151 calories, 9 g fat (2 g sat fat), 4 g protein, 16 g carbohydrate, 1 g fiber, 60 mg cholesterol, 118 mg sodium
* Serving size: 1 slice
† Arrowhead Mills Organic Pastry Flour or any other brand of soft wheat (not whole wheat) flour with fiber is fine. You can also use Hodgson Mill Oat Bran Flour.