Peach Cake

 Ingredients

For the Peach Cake:

75 g gluten-free all-purpose/plain flour  

1 ½ tsp baking powder 

 125 g almond flour

280 g fresh peaches 

150 g unsalted butter - at room temperature 

 160 g caster/superfine sugar

 2 tsp lemon zest

 3 large eggs - at room temperature

1 tsp vanilla extract  

20 g flaked almonds 

For serving (optional):

powdered/icing sugar

whipped cream 

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Instructions

Grease and line the base and sides of a 22 cm (8.5 inch) spring-form tin.

Preheat the oven to 170 C (340 F) fan forced. Combine the plain flour, baking powder and almond flour in a small bowl and set aside. Prepare the peaches by washing and drying them. Cut in half, removing and discarding the stone and stems. We don't peel the fruit for this recipe. Cut the peaches into 2 cm (0.8 inch) cubes and set aside. Add the butter, sugar and lemon zest to the bowl of a stand mixer or a large bowl with a handheld mixer. On medium speed, beat together until the mixture is pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla with the last egg. The mixture may appear to separate but it will come together with the addition of the flours. With the mixer on the lowest speed, gently add the combined flours and baking powder. Remove the bowl from the mixer and, using a rubber spatula or large metal spoon, gently fold in the cut peaches. Turn the mixture into the prepared cake tin and smooth the top. Sprinkle with the flaked almonds. Bake for 45-55 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in the pan for about 10 minutes. Remove the sides of the cake tin and finish cooling on a wire rack. When the cake is completely cool, carefully remove the base of the tin and the baking paper and transfer it to a serving platter. Dust with icing/powdered sugar and serve with lightly whipped cream.

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