Peaches and cream are such a classic and delicious combination. Why not to put it on a cake? This Almond Cake with Peaches and Cream is another must make summer dessert!

Scale

1 1/4 cup almond flour

1/2 cup tapioca flour

2 eggs, room temperature

1/2 cup raw sugar or coconut sugar

1/3 cup avocado oil

juice and zest from one small lemon

1 tsp pure vanilla extract

1 tsp baking soda

1/4 tsp sea salt

2 small peaches, sliced

1 tbsp raw sugar

1 cup heavy cream, chilled

1–3 tbsp powdered sugar

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Preheat oven to 350F/180C. Grease a 6-inch cake pan and line the bottom with a parchment paper. You can also use a bigger size pan for a one layer cake.
In a bowl, mix eggs, sugar, oil, lemon juice and zest. Add almond and tapioca flour, soda and salt. Mix until combined.
Pour the batter into a pan. Place in the oven and bake until toothpick inserted in the middle comes out clean (around 35-40 minutes).
Meanwhile, place sliced peaches into a bowl and sprinkle with sugar.
Meanwhile prepare the whisk heavy cream using electrical mixer until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
When the cake has fully cooled down top it off with the whipped cream and fresh peaches.
Serve immediately or cover up and refrigerate.