Peach, Coconut and Turmeric Panna Cotta Cake

Ingredients

Cake layer

• ⅔ cup GF flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ cup coconut sugar
• 85g dairy-free butter, softened
• ¼ cup dairy-free yoghurt
• ¼ cup plant-based milk
• ½ tsp vanilla extract
• 1 tsp lemon extract (or juice of half a lemon)

Jelly layer

• 1 ½ cups water
• 6 peaches, halved (4 will be used in the peach turmeric layer)
• 2 tbsp maple syrup 
• 1 tbsp gelatin

Panna cotta layer

• 600ml coconut cream
• 200ml dairy-free yoghurt
• 2 tsp vanilla extract
• ½ cup water
• 1 ½ tbsp gelatin
• 2 tbsp coconut sugar
• 2 tbsp liquid sweetener of choice (honey, maple syrup & rice malt syrup all work well)

Peach turmeric layer

• 4 poached peaches (from the jelly layer)
• 100ml coconut cream
• ½ tsp turmeric
• 1 tsp lemon juice
• 2 tsp liquid sweetener of choice (rice malt syrup gives a nice sweetness while allowing the peach and turmeric flavour to stay the heroes of this layer)
• 1 tbsp gelatin
• ¼ cup poaching liquid from peaches

Method

Cake layer

1. Pre-heat oven to 170℃. Grease 20cm round cake tin and set aside. 
2. Whisk ⅔ cup of flour, ¼ tsp of salt, ½ tsp baking powder and ¼ tsp baking powder in a bowl and set aside. 
3. Cream together ¼ cup coconut sugar, 85g butter, ¼ cup yoghurt, ¼ cup plant-based milk, ½ tsp vanilla extract and 1 tsp of lemon extract or half a lemon with an electric mixer. 
4. Add the flour mixture half at a time and mix until well combined. 
5. Pour into greased cake tin and bake for 13 minutes. Insert a skewer into the centre, and if it comes out clean, remove from the oven and let cool before turning out onto a wire rack.

Jelly layer

1. Place 1 ½ cups of water and 2 tbsp of maple syrup in a saucepan over medium heat and stir. 
2. Add 4 halved peaches, skin side down, and simmer for 5 minutes or until peaches have softened. Remove them, keeping the liquid in the saucepan, and allow them to cool. 
3. Place ¼ cup of the poaching liquid into a small bowl, and sprinkle with 1 tbsp of gelatin. Allow to sit for 5 minutes. 
4. Slip the skins off the peaches and set the fruit aside (these will be used in the peach turmeric layer). 
5. Add the gelatin mixture to the saucepan of poaching liquid, stir through and simmer until fully dissolved. Set aside to cool. 
6. Thinly slice 2 fresh peaches and arrange in the base of a greased 20cm round cake tin. Pour over the cooled liquid and place in the fridge until set (approx. 2 hours).

Panna cotta layer

1. Place ½ cup of water in a small bowl and sprinkle with 1 ½ tbsp gelatin. Set aside for 5 minutes. 
2. Mix 600ml coconut cream, 200ml yoghurt, 2 tsp vanilla extract, 2 tbsp of coconut sugar and 2 tbsp of liquid sweetener in a small saucepan over medium heat, and simmer until sugar is dissolved. 
3. Add the gelatin mixture and continue to simmer and stir until fully dissolved. 
4. Allow mixture to cool to room temperature before pouring over the set jelly layer. Return to the fridge until set (approx. 3 hours). 

Peach turmeric layer

1. Place ¼ cup water in a small bowl and sprinkle with 1 tbsp gelatin. Set aside for 5 minutes. 
2. Blend the 4 skinned peaches from the jelly layer in a blender until smooth. 
3. In a saucepan over medium heat, stir through the blended peaches, 100ml coconut cream, ¼ tsp turmeric, 1 tsp lemon juice, and 2 tsp liquid sweetener. 
4. Add the gelatin mixture and continue to simmer and stir until fully dissolved. 
5. Remove the cooled tin from the fridge, and place the cake layer on top of the panna cotta. 
6. Allow the peach turmeric mixture to cool before pouring through a fine mesh strainer over the cake. Refrigerate until set (approx. 2 hours).

To serve, place cake tin in hot water and invert onto plate. Can be kept in the fridge for up to a week in an airtight container.