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Gluten Free Peach & Olive Oil Cake

The perfect balance of lightness, moistness and crumb. The sweet peach plays nicely off the savoury olive oil and sweet almond.

Gluten Free Peach & Olive Oil Cake

Ingredients:150 rice flour

150g sugar

115ml olive oil

115ml milk

75g ground almonds

30g tapioca starch

3 peaches

2 eggs

2 tsp vanilla extract

1½ tsp baking powder

½ tsp bicarbonate of soda

Zest of 1 lemon

Icing sugar to dust

Method:Preheat oven to 170c fan. Grease and line a 23cm springform cake tin.

Prepare the peaches by slicing them into 1/2cm wedges. Mix the flour, sugar, almonds, tapioca starch, baking powder and bicarb of soda in a large bowl. Then add the oil, milk, eggs, vanilla and lemon zest.

Beat until all is combined, then pour the batter into the prepared tin and place the peach wedges on top, (I used 2½ peaches).

Place in the oven and bake for appx. 48-52 mins. A skewer inserted into the centre should come out clean.

Once ready take out the oven, allow to cool for a few mins and then transfer to a wire rack. Before serving dust with icing sugar.

Share with friends and enjoy.

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