Peach and Almond Tea Cake Gluten Free

Peach and Almond Tea Cake Gluten Free

Over Easter I was on a mission to perfect gluten free hot cross buns but I failed. I tried a handful of new recipes and whilst they all tasted great I still wasn’t satisfied with the texture. They all just ended up too dense and lacking the light fluffy texture of normal gluten containing ones. Better luck next year I hope!

I also made a delicious spiced honey swiss roll for our family lunch on Easter Sunday, but sadly I didn’t get the chance to take a photo before it was devoured.

So… fast forward a month (wow time has just flown by) and here we are finally with a new recipe! This cake tastes great, is super easy to make (like most of my recipes) and it’s a delightful twist on the common orange & almond cake often available for gluten free folk in cafes, restaurants etc.

Give me a shout if you end up making it, or feel free to send me your gluten free hot cross bun recipes if you have a really good one!

Peach and Almond Tea Cake Gluten Free
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Peach & Almond Tea Cake (Gluten Free)
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Course: Dessert
Servings: 12 people
Ingredients
  • 170 g butter, softened
  • 1 cup caster sugar
  • 3 large eggs
  • 1 cup self-raising flour (gluten free)
  • cups almond meal
  • 150 ml buttermilk
  • Juice and zest of 1 small orange
  • 1 teaspoon vanilla extract
  • 300 g canned sliced peaches equivalent to 4 ripe peaches
  • 60 g blanched almonds, roughly chopped
  • Juice of 2 lemons
  • 3 tablespoons apricot jam
Instructions
  1. Preheat the oven to 180°C and line a 9 by 13 inch baking tray with baking paper.
  2. Using a stand mixer, on medium speed cream the butter and ¾ cup of the sugar together. Then whisk in the eggs one at a time until combined.
  3. Fold in the flour, almond meal and buttermilk to the butter mixture then add in the orange juice, zest and vanilla extract and mix until combined.
  4. Pour the cake mixture into the baking tray and add the sliced peaches and chopped almonds on the top as desired.
  5. Bake the cake for 30-35 minutes or until a skewer inserted into the middle of the cake comes out clean. Whilst the cake is baking prepare the glaze (step 6).
  6. Heat the lemon juice and apricot jam in a small saucepan over low heat until the jam has melted. Then strain through a fine sieve and brush the glaze over the cake whilst the cake is hot.
  7. Allow the cake to cool in the baking tray then slice and eat!

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