• ¾ c Almond Flour
• ¾ c All Purpose Whole Wheat Flour
• 1tsp Lemon Peel
• 1tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• 2 cans (15 oz) Sliced Peaches, drained reserving 3 Tbsp juice
• ½ c Agave Lite
• 2 Eggs
• ½ c D’Avolio Butter Extra Virgin Olive Oil
• 1tsp Vanilla Extract
• ¼ tsp Almond Extract
• 3Tbsp Peach Juice from can
Preheat oven to 350°. Cut a piece of parchment the size of a 9-inch round cake pan. Brush butter Extra Virgin Olive Oil on the bottom of the pan. Place paper on top and brush with a little more oil.
Drain peaches, retain 3 tablespoons juice. Arrange slices of peaches in one layer around pan being sure to spread them evenly.
In medium bowl add all dry ingredients. Stir with a whisk to blend. Set aside.
With hand mixer, blend Agave and eggs. Slowly add olive oil, vanilla and almond extracts and peach juice.
Add the flour mixture about a cup at a time and mix on low until just blended.
Pour gently over the peaches trying not to disturb the pattern but don’t worry if they move a little.
Bake about 35 minutes until a toothpick comes out clean.
Cool about 15 minutes. Invert onto a pretty plate and serve.
Have a yummy day!