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.
Ingredients
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
Method
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.
Love peaches, vanilla, and almonds.
Me too Chris. 🙂 Ros
Beautiful cake! 🙂
Thanks Tasty Eats Ronit Penso, you are very kind. 🙂 Ros
Looks yummy!
Thanks Kristen. 🙂 Ros
Reblogged this on My Gluten Free Summer and commented:
This looks fabulous, great for those times you find yourself with a few excess peaches. Can’t wait to try!
Thanks for the re blog Kristen. 🙂 Ros
Oh my, my husband would love this. He won’t eat cake unless there’s fruit in it and peaches are one of his favorites!
I hope he likes it as much as we do baeicher. 🙂 Ros
Wow wow wow what a fab combo!!! Thanks for sharing! Nicola
Thanks Nicola, it is rather yummy and there’s only a tiny piece left! 🙂 Ros
Wow, what a wonderful presentation!
Thanks Nancy, you are very kind. 🙂 Ros
Yum! I love peaches!
OMG!!! So good looking, Yummy!
Thanks so much caiqinchen. 🙂 Ros
wow, this looks delicious!
Thanks Laura, it disappeared within 36hours of baking! Always a good sign! 🙂 Ros
What a beautiful cake!
Thanks A Young Wife. 🙂 Ros