Preheat the oven on 180°C.Thinly slice the Peaches and set aside.
Separate the Egg Whites and Yolks and place in two bowls.
In a third large bowl, combine the Almond Meal, Cornstarch, Brown Sugar, Baking Powder and Salt.
In the bowl with the Egg Yolks, add the Soy Milk, Olive Oil and Vanilla Extract. Whisk well until all combined.
Gradually incorporate the Liquid batter (eggs, milk and olive oil) to the Dry Ingredient bowl (almond meal). Make sure you are whisking while you pour the liquid in to avoid creating lumps. Set aside.
Whisk the Egg Whites with the Pinch of Salt until soft peaks form.
Gently fold in the Egg Whites with the other ingredients, gradually adding it to the batter. I find it easier to add the Egg Whites in 2 or 3 times, but be careful not to over-mix the batter and break the Egg Whites.
Pour the cake batter in a deep round, non-stick cake pan, preferable with removable edge.Place the Peach Slices over the cake. I created a circle pattern starting from the center of the cake and working my way to the edges, but it is obviously up to you how you choose to place the fruits!
Bake the cake for 20 to 30 minutes at 180°.When ready, let it cool down before removing from pan.