Upside Down Peach and Ginger Little Cakes


Have you ever had an excess of fruit or been on holidays in Qld and been visiting the fruit markets and found peaches for 99 cents per kilo? Well guess where I am?…  then you wonder what you are going to do with all of the peaches as you cant just by a couple of peaches you have to buy them in buckets.!

Its turned cool and  you feel like something yummy, or its pouring rain outside…….oh that’s  right I’m still in Queensland.

Anyway  have I got the recipe for you. I recently was invited to help do some cooking for a function and was thinking of more traditional old styled deserts and came up  upside down cake, bread and butter pudding and banana and date cake. You know me….I had to play with them and tweak the recipe  so the dishes came out super tasty but with a healthy twist and a dash of essential oil. So here is the first of the healthy versions of the old favourites.


What is coconut nectar?

It is a fabulous tasting syrup, made from coconut palm blossoms and has a low GI (35). It is a great alternative for people with fructose sensitivities.




1/2 teaspoon coconut nectar

125gm unsalted butter

1/4 cup honey

1 teaspoon vanilla

1/2 cup quinoa flour

1/2 cup almond flour

11/2 teaspoon baking powder

1/4 teaspoon celtic sea salt

3 eggs

3 drops ginger essential oil

1-2 cups stewed fruit…..peaches, apples, rhubarb,strawberries (any fruit or combination of any of the above.)


Heat oven to 160 degrees

I used a muffin tin but you could also use a cake tin if you wish. Wipe a small amount of butter on the base and sides of your tin. Place the coconut nectar in the base of the tin ( I keep my coconut nectar in the fridge ) so then place the tray in the oven for 10 seconds to melt the nectar.Take out and place in the stewed fruit.

In a bowl mix the melted butter, honey, eggs and ginger essential oil, beat till combined. Place all the other ingredients in a bowl then add the egg mixture, fold until combined,the mixture is quite thick.

Place spoonful’s of batter on top of the fruit. Place in oven and leave for 20 minutes. This recipe made 9 medium muffins, if you are using a cake tin leave for 35 – 45 minutes.

Serve with nice cream, cashew cream or cream (dairy).