It’s peach season, so Integralisimo suggests you prepare this wonderful whole wheat peach cake. A simple whole grain recipe that allows you to incorporate fruits into your daily diet when you’re not in the habit of consuming them. Enjoy this marvelous, moist, and fluffy whole wheat cake in a matter of minutes and fully immerse yourself in the world of whole pastry!
Let’s talk a bit about the recipe:
As usual, I’m offering you another easy-to-follow step-by-step recipe. On this occasion, it is a very simple whole what cake, without complications in its preparation, and which has more than one advantage. The ingredients are just a few and commonly used, accessible at any market And best of all, the possibility to change any of them according to preference or necessity.
About the ingredients:
At Integralisimo, the type of whole wheat flour used is 100% finely ground organic whole wheat flour (unless otherwise stated). Generally, depending on the brand, it may absorb varying amounts of liquid. That’s why I recommend incorporating it gradually and adding as needed. As a result, keep in mind that less volume will result in a smaller final product.
The fat used in this opportunity is sunflower oil. However, it can be replaced with butter, margarine, olive oil, coconut oil, etc. Nevertheless, depending on the type of fat used, it might change the texture and final flavor. So, always consider the type and nature of the ingredient when making changes to the recipe.
Similarly, you have the choice to use milk, plant-based milk, or just plain water. As well as a mixture of them, that is, half-and-half. However, replacing with just water results in a mostly rustic texture. herefore, keep these details in mind when substituting a specific ingredient.
The peaches are fresh (thanks Lili), pitted, and you get to choose whether to peel them (I peeled). Another option would be to use canned peaches, but it’s important to note that they are submerged in syrup for preservation, which means a high concentration of sugar. Consequently, you’ll need to make the necessary adjustments.
About cooking:
Finally, this whole wheat peach cake is baked at a moderate low temperature, around 180 °C / 356 °F, for approximately 1 hour. It is recommended for a good result to first adjust the baking time according to the type of oven you have and secondly make sure that the baking time is as exact as possible to avoid drying out.
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