Updated: Apr 6
4 Eggs separated
Pinch of Salt
1 Cup Raw Brown Sugar
4 Tbsp Verbena Peach Balsamic
1 Ripe Peach, diced
1 Ripe Peach, sliced (optional)
1/2 Ripe Banana, diced
1/4 tsp Almond Extract
1 1/4 Cup GF Jules All Purpose Flour (gluten free)
1 1/2 tsp baking powder
1/2 Cup White Moscato
Powdered Sugar for sprinkling (optional)
Preheat oven to 375 degrees.
Combine the egg whites with the salt and set aside.
Whip the egg yolks and mix in with the brown sugar, beating until they are creamy in consistency; Then add the peach, banana, and almond extract, and peach balsamic. Beat for a few moments longer until frothy.
Sift the flour and baking powder into the liquid and stir gently until well blended, then stir in the wine and olive oil.
Whisk the egg whites until they form firm peaks, then fold into the batter.
Grease and flour a cake pan and place a piece of buttered parchment on the bottom of the pan. Pour in the batter, then place in a preheated oven and bake for about 20 minutes.
Lower the heat to 325 F and bake for another 15-20 minutes, then remove from the oven and leave to cool. When the cake is halfway cool, loosen the sides with a knife, then transfer to desired cake dish.
Once completely cooled, sprinkle with powdered sugar and top with fresh sliced peach.
*For mini cupcakes: Line your mini cupcake tin with paper liners. Fill your cupcake lines about 2/3 the way full. Bake at 350F for about 12-15 minutes or until they spring back when lightly touched.
*For regular sized cupcakes: Fill lined cupcake tins 3/4 full. Bake at 325F for 20 minutes or until they spring back when lightly touched.