Upside Down Peach Cake

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1/4 cup margarine non-hydrogenated 2.2 oz
1/3 cup sucanat 2.4 oz
4 peaches, yellow 1.4 lb
2/3 cup white rice flour 3.9 oz
1/3 cup quinoa flour 2 oz
1/2 cup potato starch 2.4 oz
1 tsp guar gum, or xanthan 0.2 oz
1 1/2 tbsp baking powder 0.5 oz
1/2 tsp salt
1/2 cup margarine non-hydrogenated 4.3 oz
1/3 cup sucanat 2.4 oz
3 eggs size large
1/2 tsp vanilla extract 0.1 fl.oz
1/2 cup peach juice 4.2 fl.oz

Method

  1. Preheat the oven to 350°F (180°C).
  2. Melt the margarine and sugar in a 9×9 inch (23×23 cm) pan. Mix well and cook over low heat for 1 minute.
  3. Peel the peaches, cut them into quarters and slice them. Layer the slices in the pan.
  4. Mix the flours, starch, guar gum, baking powder and salt in a bowl.
  5. Cream the margarine and sugar in another bowl with a mixer. Add the eggs one at a time and keep whipping after each addition. Add almond extract. Add the dry ingredients and peach juice alternately. Mix well. Pour and spread the batter on the peaches.
  6. Bake for 20 to 25 minutes. Cool for 5 minutes and turn the cake upside down on a serving dish.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

390

Fat

20 g

31 %

Saturated 3.1 g
+ Trans 0.1 g

16 %

Cholesterol

70 mg

Sodium

260 mg

11 %

Carbohydrate

48 g

16 %

Fibre

3 g

10 %

Sugars

24 g

Net Carbs

45 g

Protein

6 g

Vitamin A

28 %

Vitamin C

8 %

Calcium

14 %

Iron

12 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin A, Vitamin D, Vitamin K
Good source of  :
Magnesium, Manganese, Phosphorus, Potassium, Selenium, Vitamin E
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Niacin, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits ½
Meat and Alternatives ½
Fats 3 ½
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegetarian | High Vitamin D

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