The cake of memory is the NYT plum torte. Summer is not complete without it. And yet, made as perennially printed by the Times, it is not especially low-carb friendly, clocking in (according to VeryWell's calculator) at 43 grams per serving.
In an effort to tamp down the carb count and lower the glycemic index, I replaced some of the sugar with coconut sugar, and all of the white flour with half spelt, half almond meal. And because I had some sad, mealy, end of season peaches, I used them instead of plums. The result? Lovely. Full flavored, nicely textured, and 2/3 of the carbs as the original. Whole grains, for the win. Sure, it's still not "low carb", but sometimes one really needs a little sweet, especially while watching the Great British Baking Show after dinner.
Peach Cake
1/2 cup sugar
1/4 cup coconut sugar
1/2 cup softened butter
1/2 cup spelt
1/2 cup almond meal
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
1 1/2 peaches, sliced
Cinnamon sugar
- Preheat oven to 350 degrees.
- In a mixer, cream the sugars and butter. Add the flours, baking powder, salt and eggs; beat well.
- Spoon and spread the batter into a greased 8" pan - either a springform, or a regular pan with a disk of parchment in the bottom. Arranged the sliced peaches in a neat fan around the batter, and sprinkle with cinnamon sugar.
- Bake 55-60 minutes. Let cool on a rack for 10 minutes, remove from pan and let cool on a rack until it's time to slide onto a serving plate. Serve plain, or with whipped cream if you're fancy.
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