Kimberly, a self-taught baker and food photographer, discovered her passion for both through experimentation. She wants to inspire others to enjoy baking and show that creating delicious treats is possible with patience and creativity. Her food photography showcases the beauty and joy of baking, encouraging others to try it themselves.
a little bit about the recipe
This Ginger-Peach Upside-Down Mochi Cake is chewy and dense with crisp edges, peach purée in the batter and caramelized fresh peaches on top. The caramel is infused with Ginger Zing, adding a warm, spiced depth that makes it a standout summer dessert.
SPECIAL EQUIPMENT:
Blender, 8 x 8 inch Baking pan
ACTIVE: 30m
INACTIVE: 1h
TOTAL: 1h 30m
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directions
For the Cake
Preparation
Preheat oven to 350ºF. Grease an 8“x8” baking pan. Set aside.
Cut the peaches in half, remove the pit, then thinly slice. Arrange sliced peaches at the bottom of the greased baking pan. Set aside.
For the cake:
In a large bowl, whisk the egg and melted butter until fully combined. Next, add the brown sugar, peach puree, heavy cream, salt and vanilla extract. Whisk until fully combined.
Mix in the baking powder, baking soda, and glutinous rice flour until completely smooth and no lumps remain. Set aside while you make the caramel.
For the Caramel
In a small saucepan, combine the caramel ingredients. Continuously stir over medium heat until the sugar has completely melted and the sugar is bubbling, around 5 minutes.
Assemble the cake:<
Pour caramel over sliced peaches in prepared baking pan, then pour mochi cake batter over the caramel and peaches. Smooth the top with an off-set or silicone spatula.
Bake for 60 minutes, or until the center is fully set and a toothpick inserted in the center comes out clean.
Let cool in pan for 10 minutes, then flip onto serving dish so the peaches are on top. Let cool completely then serve with vanilla ice cream or whipped cream.
expiry
Store in the refrigerator, well wrapped for 2-3 days.
tips
You can substitute frozen peaches for fresh peaches in both the puree and topping.
For a denser, mochi-like texture omit the baking powder and baking soda.
Another classic from the vault and I originally created this for my Gingered Salmon dish and it turns salmon haters into salmon lovers- it's that good. It's versatile, zesty and a great rub for all things from the land, sea and even garden and try it on a head of roasted cauliflower for something totally different.
This warming, zesty blend balances brightness with sweetness, ideal for sprinkling, stirring, or glazing. The star is ginger root powder, supported by a trio of sugars (coconut, brown, and a whisper of nutmeg) that create a caramelized backdrop. Ground cassia cinnamon provides a cozy spice note, while Mediterranean sea salt enhances every layer. Use it as a finishing touch on roasted carrots, stir it into oatmeal, or glaze it onto salmon or sweet potatoes for a ginger-kissed twist.
