Peaches are in season again so we have been having them in everything from salsas and salad to cakes and muffins.
This cake is gluten free but looks and tastes like a regular cake I think. By placing the fruit on the bottom I don’t have to worry about it sinking either!
This cake can be jazzed up with a dollop of double cream to make it more of a dessert if desired with maybe a little fruit salad on the side.
150g butter, at room temperature
150g caster sugar
3 eggs, beaten
2 teaspoons vanilla extract
200g ground almonds
80g tapioca, arrowroot flour
80g glutinous, sticky rice flour
1 tablespoon gluten free baking powder
2 peaches, cut in to thin wedges, around 18-20 per peach
Preheat the oven to 180 degrees Centigrade.
Grease and line the base of a 23cm spring form tin.
Lay the peach slices on the base of the prepared tin.
Cream the butter and sugar until pale.
Slowly add the egg, followed by the vanilla.
Add the almonds, flours and baking powder, mix well and spoon on top of the peaches.
Level the cake batter.
Place in the oven, middle shelf, and bake for 40mins.
Allow to cool for 20mins in the tin.
Turn over, fruit side up, onto a cooling rack, remove the cake tin base and paper.
Allow to cool completely.