Peach-almond-cake

Ingredients:

• 200g soft margarine
• 140g cane sugar
• 2 tsp ground flaxseeds + 4 tsp water
• 2 tsp baking powder + 4 tbsp cornstarch + 4 tbsp water
• 3 - 4 tbsp agave nectar
• 1 tsp baking powder
• 150 - 160g spelled flour
• 170g ground almonds
• 4 large peaches
• powdered sugar + cinnamon

1. Preheat your oven to 190°C.
2. Grease the baking tin (26cm) and dust with a little flour.
3. Mix the margarine, the sugar and 3 tbsp agave nectar until creamy. 
4. Then add the flaxseed and the cornstarch mixture and stir well. 
5. In another bowl mix flour, baking powder and almonds. You can also add a pinch of salt if you want to.  
6. Slowly add the flour mixture into the other bowl and mix well. Fill the dough into your baking tin.
7. Wash the peaches and cut them into about 5mm thick slices. Put the peaches on the dough as desired, smear it with about 1 tbsp agave nectare and bake in the preheated oven for about 45 - 50 minutes
8. Bevore serving sprinkle with a mixture of powdered sugar and cinnamon.