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!
Oh yes, I like cakes of any type shape or flavour as long as they are home made and contain some sort of fruit. Mmmmm… We absolutely love fruit cakes. Don’t you?
This cake contains no butter which makes it lighter and ….in my opinion a lot healthier.
I like butter (don’t we all) and I do bake with it sometimes but truthfully I try to stay away from it if I can, because butter is way too tasty and I can easily overdo on it. Thus, whenever I can, I replace it with a healthier option such as a bit of coconut oil or a good old organic rapeseed oil, or a pure rice bran oil. I do like other oils like avocado or walnut oil which I sometimes use in my baking. Those oils are rich in monounsaturated fats and have a high smoking point which make them very safe to cook with.
Besides, with the amount of baking I do I’d probably use easily 4 packs ( 1kg) of butter a month. Woww, tha’s scary!
I do prefer home baking by miles and I’m pretty sure you agree with this. You know everything you put in that tray and for the kids I see it as a far better option than any biscuits or cake that you can buy which are packed with E(s) all sort of artificial stuff.
You just try this cake and you won’t simply love it but get hooked to it.
Peach and ground almond gluten free 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)
- creme fraiche or full fat yogurt
- 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.