Peach and ground almond gluten free cake

Some gluten free cake with almond and peaches.

Peach and ground almond gluten free cake

This fluffy gluten-free ground almond and peach cake is an ideal cake for visitors to have ready to enjoy with a cup of coffee or tea.

Course Coffee cake, Coffee time, Dessert

Cuisine World Cuisine

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 452kcal

Author Ramona Sebastian

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

Metric - US Imperial

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

(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 tablespoon 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, avocado or walnut 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!

Nutrition