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 cake can be shared at tea time or have for breakfast with a nice natural yoghurt or kefir. Oh, how I rock already!
Oh yes, I like cakes of any type or flavour as long as they are homemade 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, healthier.
I love gluten free cakes as I find them way lighter and give me no bloating issues which I sometimes experience with cakes made with regular flour.
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 makes 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. Wow, that'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
- glass bowl
- ovenproof dish
- Freestanding mixer
- 180 g almond (ground)
- 200 g flour (gluten-free) sieved
- 200 g cane sugar See recipe notes (a)
- 3 large eggs
- 1 teaspoon vanilla essence (vanilla sugar 1 sachet)
- 1 teaspoon soda bicarbonate (levelled) (b)
- 1 teaspoon baking powder (levelled)
- ½ teaspoon coarse sea salt or Himalayan pink salt (c)
- 3 fresh peaches or 1 peach can
- 3 tablespoon yoghurt
- 4 tablespoon milk (or fruit juice from the peaches if use canned)
- 170 ml oil (d)
- creme fraiche or ice cream or full-fat yoghurt
- 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 yoghurt and fruit juice and give it a gentle fold for a further minute or so.
- In a bowl mix the 180g almond flour together with the sieved 200g 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 vanilla sugar.
- Add the dry mixture to the egg mix and with the help of a spatula fold nicely and gently the flour 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 the tin into the 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.