Peel the skin off the white peach (if using a fresh one) and remove the seed. If you're using a can, drain the juice well. Cut the peach (fresh or canned) to 1 cm cubes.
Put the butter in a heat resistant dish, cover with plastic wrap, and microwave (500-600W) for 50-60 seconds to melt.
Combine the rice flour, baking powder and granulated sugar in a bowl and mix together well.
Add the beaten egg, milk and vanilla oil to the butter from Step 2 and mix together well.
Put a little bit of the cubed peach from Step 1 aside for decorating the cakes later, and add the rest to Step 4. Use a spatula to gently mix together.
Cut four 25 cm sheets of parchment paper and put each on a muffin mould (or something similar). Pour the mixture from Step 5 evenly onto each paper, bring the edges of the paper together, and twist close at the top.
Bake the cakes in the microwave for about 5:40 - 6 minutes. 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. Remove the cakes from the paper.
Turn the cakes upside down and transfer on plates. Top with the remaining white peach and mint, if you like (not listed).
Story Behind this Recipe
I thought of this recipe during the summer holidays because I wanted to make a simple snack that my child and I could enjoy making together while chatting.
In regards to the pan you'll place the parchment paper on, a microwavable pan with a diameter of 7 cm (more or less) will fit. Alternatively, you could use a teacup or small bowl. To allow the cakes to expand slightly while in the microwave, hold the parchment paper loosely and twist the paper tightly 3 times or more to close it. Please adjust the microwave time.