Peach Cake With Ice Cream And Almonds

• 1 1/4 cups whole wheat pastry flour
• 3/4 cup packed almond pulp (leftover from 1 cup of almonds to make nut milk)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup maple syrup
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter
• 2 large eggs
• 1 tablespoon vanilla extract
• 2/3 peaches, peeled and chopped

1. Preheat the oven to 375 degrees. In a large bowl whisk together the flour, almond pulp, salt, baking soda, baking powder and salt, breaking up chunks of almond pulp. Set aside.
2. Place the maple syrup, melted butter and vanilla in a bowl and whisk.
3. Add the wet ingredients to the dry ingredients and combine until just blended. Fold in the peaches.
4. Pour into a greased pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
5. Serve warm with ice cream and sliced almonds.
6. Et Voila, Bon Appetit!

whole wheat pastry flour, almond pulp, baking soda, baking powder, maple syrup, salt, unsalted butter, eggs, vanilla, peaches

Taken from food52.com/recipes/41802-peach-cake-with-ice-cream-and-almonds (may not work)