-
1
Peel the skin off the white peach (if using a fresh one) and remove the seed.
-
2
If you're using a can, drain the juice well.
-
3
Cut the peach (fresh or canned) to 1 cm cubes.
-
4
Put the butter in a heat resistant dish, cover with plastic wrap, and microwave (500-600W) for 50-60 seconds to melt.
-
5
Combine the rice flour, baking powder and granulated sugar in a bowl and mix together well.
-
6
Add the beaten egg, milk and vanilla oil to the butter from Step 2 and mix together well.
-
7
Put a little bit of the cubed peach from Step 1 aside for decorating the cakes later, and add the rest to Step 4.
-
8
Use a spatula to gently mix together.
-
9
Cut four 25 cm sheets of parchment paper and put each on a muffin mould (or something similar).
-
10
Pour the mixture from Step 5 evenly onto each paper, bring the edges of the paper together, and twist close at the top.
-
11
Bake the cakes in the microwave for about 5:40 - 6 minutes.
-
12
Remove the cakes from the tin and fix the shape of the cakes by pressing down from the twisted top part of the parchment paper.
-
13
Remove the cakes from the paper.
-
14
Turn the cakes upside down and transfer on plates.
-
15
Top with the remaining white peach and mint, if you like (not listed).
