1. Preheat the oven to 350°F. Grease a 9-inch round cake pan. Cut out a piece of parchment paper to fit the bottom of the pan, and grease the parchment paper as well.

2. Place a large sauté pan over medium heat. Add 3 tablespoons ghee and 1/3 cup maple syrup and whisk until the maple syrup starts to show big bubbles and thicken a bit, about 4 minutes. Add peach slices and sprinkle with 1/4 teaspoons of the ginger and the allspice. Sauté until peaches are soft, about 5 minutes. Set aside.

3. Sift together the chestnut flour, salt, 1/4 teaspoon ginger, cardamom, and baking soda in a medium mixing bowl. Add the whole egg, plus 3 egg yolks, 1/4 cup maple syrup, and 2 tablespoons melted ghee. Using a stand mixer or a handheld mixer, blend together for 20-30 seconds, until well mixed.

4. Beat the 3 egg whites on medium speed until frothy. Add the cream of tartar and increase speed to high. Beat until stiff peaks form.

5. Gently fold the batter into the whipped egg whites.

6. Arrange the peaches in the bottom of the cake pan. Reserve any peach slices, along with their sauce, that don’t fit to top the baked cake.

7. Pour the cake batter on top of the peach slices and gently shake to evenly distribute.

8. Bake for 20-25 minutes, or until a knife inserted in the middle comes out clean.

9. Cool the cake for 10 minutes then place a plate or a cake stand over it, flip, and tap the bottom of the cake pan to make sure it comes out evenly. Remove the parchment paper from the top of the cake.

10. Place the remaining peach slices on top, drizzle with the warm sauce, and serve!

NOTE: This recipe was developed and tested at 5000 ft. elevation. For lower elevations, we suggest reducing the liquid by 2-4 tablespoons per cup called for, and increasing the baking time as needed.

Source: Lani Jacobs-Banner