Gluten Free Peach and Almond Cake

By: Ramona from ramonascuisine.com

By: Ramona from ramonascuisine.com

"Let’s be very honest now. There is nothing better than a really nice light gluten free cake, fluffy on the inside and crispy on the outside. This peach and almond gluten free cake can be shared at tea time or have for breakfast with a nice natural yogurt or a kefir. Oh, how I rock already! This fluffy gluten gree almond and peach cake is an ideal cake for visitors to have ready to enjoy with a cup of coffee or tea."

Notes(a) When it comes to sugar, of course, you can put 50 g more if you have a really sweet tooth. For me this quantity is just perfect as I don't want my cakes to be overly sweet but feel free to increase the amount of sugar if you want or sprinkle some extra sugar on top just before putting it in the oven.

(b) Mix the soda bicarbonate with 1 tbsp lemon juice or cider vinegar, when putting it in.

(c) Use coarse salt as you will find some while eating the cake a bit of saltiness that hits your taste buds... is just to die for. I love it!! Use normal fine salt otherwise.

(d) As mentioned earlier, in terms of oil, you can use coconut oil, organic cold pressed rapeseed oil or pure rice bran oil.

Serve and enjoy this cake with few more fruits added and some yoghurt or crème fraîche on the side. It's just divine!

Click here for the copycat recipe

Serves10

Preparation Time20 min

Cooking Time50 min

Total TimeUnder 2 Hours

Ingredients

For cake:180 g almond (ground)
350 g flour (gluten free)
200 g cane sugar (a)
3 eggs
1 tsp vanilla essence (vanillated sugar 1 sachet)
1 tsp soda bicarbonate (leveled) (b)
1 tsp baking powder (leveled)
1/2 tsp coarse sea salt or Himalayan pink salt (c)
3 fresh peaches or 1 peach can
4 tsp yoghurt
4 tbsp milk (or fruit juice from the peaches if use canned)
170 ml oil (d)
For serving: berries
creme fraiche or full fat yogurt

Instructions

Line/grease an approx. 8-10’ (16-20 cm) ceramic dish and preheat the oven at 170C /325F.
Whizz the 200 g sugar and the 3 eggs for about 4-5 minutes in a freestanding electric mixer.
And the 170 ml oil little by little drizzling you all in while the mixer is working. The batter will get nice and fluffy.
Put in the yogurt and fruit juice and give it a gentle fold for a further minute or so.
In a bowl mix the 180 g almond flour together with the 350g gluten free flour, salt, the soda bicarbonate and baking powder which are best to be mixed with a little vinegar or lemon juice. Put in the vanilla or vanillated sugar.
Add the dry mixture to the egg mix and with the help of a spatula fold nicely and gently the flours in.
Pouring in the mix into the line lined tray/tin.
Chop the fruits into small pieces or slices.
Place the fruits on top pushing them slightly into the cake mix.
Place tin into preheated oven and bake at 170C/325F for 45-50 min until it is nice and golden on the outside. Baking time obviously depends on the oven as some cook faster than others and also if it is a fan assisted one it will cook quicker and the temperature has to be slightly lower or the time shorter.
Just keep an eye on it and if you doubt whether it's ready or not just push slightly the middle of the cake and that will indicate if the cake is ready. It has to feel spongy.