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
Equipment
- glass bowl
- ovenproof dish
- Freestanding mixer
Ingredients
For cake:
- 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)
For serving:
- berries
- creme fraiche or ice cream or full-fat yoghurt
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 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.
Notes
Serve and enjoy this cake with few more fruits added and some yoghurt or crème fraîche on the side. It's just divine!
Mon says
Obsessed with this recipe! It has the nicest flavor and perfectly sweet. Definitely my new go to. Thank you
Ramona says
Hi Mon,
Yayy. I like that! To be honest I am a little obsessed with this cake too and it is my go to for any fruit cake that I fancy putting together quick - so yummy too!
Thank you SO much for your kind feedback and I am super, super happy to hear you are so pleased with my recipe.
Have a wonderful week!
Beverly Smith says
It is completely frustrating and annoying when trying to read these recipes and those ad’s keep popping up and covering them. I find them so annoying that I’ve gotten to the point where I just don’t bother with the website or the recipe. Is there something that can be done about this issue?
Ramona says
Hi Beverly,
I am very sorry for your experience - you can go add free if you wish
I do run some ads on my website to pay me very little for the efforts in making all these recipes possible and share with you , I am sorry for your experience. The ads should not cover your screen and should have a little cross at the top right where you can close it. Additionally there is the option to go add free depending on the browser you are using. If you use Chrome, here's how
On your computer, open Chrome.
At the top right, click More. Settings.
Click Privacy and security Site Settings. Pop-ups and redirects.
Choose the option that you want as your default setting.
Many thanks for visiting my site and I really appreciate your feedback.
Ramona
Roxanne Daniels says
Hi Ramona in the ingredients you list '200 g flour (gluten-free) sieved'
but in the recipe you refer to 300 grams flour. Which is the correct measurement?
'In a bowl mix the 180g almond flour together with the sieved 300g gluten-free flour, salt, the soda bicarbonate a...'
thanks, it looks delicious
Ramona says
Hi Roxanne,
Thank you so much for spotting this snd also taking the time to let me know.
It is 200g sorry about the typo and thus the confusion 😉
I hope you will make this cake and let us know how it came out for you/how you liked it.
Steph says
Maybe I didn’t follow directions right, but my cake color was brown, dense, and I’m glad I added cinnamon on top or it would have been pretty flavorless.
I used the almond flour and all purpose gluten free flour. Used the cane sugar.. everything on this list as directed. Not sure what went wrong.
Ramona says
Hi Steph,
I am not sure what went wrong, did you work with the metric or the imperial measuring? I have made this recipe so many times before and I never had issues with it. It could have been the flour, I really cannot see why went wrong? Have you added the yoghurt and the milk too?
madhavi says
can we use amond meal instead of gluten free flour
Ramona says
Hi Madhavi,
you certainly can but that will be a different cake altogether
madhavi says
hi i dont use yoghurt or curd any other alternative
Ramona says
Is it a vegan or a dairy free you are after?
Ivan Dragan says
When using canned peaches, can you tell me what size can? Thanks
Ramona says
Hi Ivan,
You will need approximately 6 halves from any size can. Here the cans are 420g.
Let me know how you liked it ?
Ivan dragan says
Easy to bake and tastes great!
Ramona says
Thank you so much Ivan, I’m so happy you liked the recipe ??
Anne says
I made this today, and it was delicious 🙂 The batter seemed quite thick, so I held back just a bit of the flour mix(my weighing might have been off), and then I folded in 1/2 of peach mixture (that I made with the sliced peach pieces, 2tbsp of peach preserves, and sprinkling of cinnamon and nutmeg). The other 1/2 of peach mixture went on top, and then topped that with chopped pecans, and brown sugar sprinkled over. It turned out great! THANK YOU!
Ramona says
Hi Anne,
I am so glad you liked this recipe. I really have to try adding cinnamon and nutmeg to this as I find this a truly intresting combo! Thank you so much for sharing your tips and of course for stopping by. Enjoy the yummy cake, I am drooling over here now 😉
David says
Looks great!
I wanna try it, but a "sachet of sugar (vanillated)"?
I have no idea what that is.
We make vanilla sugar here with vanilla beans and castor sugar, but what is a sachet of sugar, and how much sugar does the sachet contain?
Ramona says
Hi David,
Sorry to have complicated things - we do get here vanilla sugar in little sachets of various sizes depending where you get them from. It amounts to one or two teaspoons of sugar that has a nice strong vanilla flavour.
Your version sounds great too or simply use few drops of vanilla essence or 1/2 vanilla bean.
Thank you so much for stopping by and I am looking forward to hearing back from you on how this cake came out for you and if you liked it as much as we do.;-)
Renu says
What a lovely share and a lovely combination. I am pinning this to try it later. Thank You.
Ramona says
Thank you so much Renu - let me know how you liked it xx
Patty says
Mmmm this cake looks so delicious, love that it is gluten free! Pinned it on my Healthy Sweet and Savory Recipes group board!
Ramona says
Thank you soo much Patty - I’d love to know if you liked it when you make it so keep me posted 😉 xx
Brian Jones says
4 packs of butter a month, amateur... I easily go through that much between my wife and I and I don't bake (although much less in summer and spring) 😮 Yes I am naughty but life is too short to cook with butter subs! Having said that this looks delicious!
Ramona says
Thank you so much - Oh waw Brian, I am impressed with the amount of butter you guys go through a month - we should dare more I feel - we can just about do a pack or two with baking 😉 it is too good that’s why we kinda keep the distance lol The reason I like the subs sometimes is only because of the texture - cakes are/feel a lot lighter with oil - I do agree with butter is amazing but hey - worth changing sometimes 😉 xx
Gwynneth Cowley says
Just scoffed a piece of this warm out of the oven with ice cream. Wow!! Surprisingly light in texture and perfectly balanced flavours, so easy to make and even easier to eat! Can't wait until breakfast - i know what I'm having 🙂
Ramona says
Hi Gwynneth,
Thank you for your comment and your perfect description. Exactly as and what this delightful cake is.
I'm very happy you've liked it as much as I do.
Ramona ?