Fresh Peach Cake (Gluten Free) |
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Prep Time: 15 Minutes Cook Time: 52 Minutes |
Ready In: 67 Minutes Servings: 4 |
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This is not too sweet a cake and would go lovely along side a cup of tea. When Portuguese soldiers conquered South America from the Aztecs and Inca in the 1500's AD, they brought peaches with them, and people began to grow peaches in South America. In the 1600's, Spanish settlers also brought peaches to Florida, where the Cherokee and Iroquois soon learned to grow them. Cherokee and Iroquois traders sold peach seeds further west, and peach seeds gradually crossed North America to meet up with peach trees planted by Spanish settlers in Arizona and California. Information from, . Ingredients:
1/2 cup brown sugar |
1/4 cup canola oil |
1 egg |
1/2 cup almond milk (or other milk, maybe rice milk) |
3/4 cup brown rice flour |
1/4 cup rice flour |
1/4 cup tapioca starch |
1/4 cup potato starch |
3/4 teaspoon guar gum |
2 teaspoons gluten free baking powder |
1/4 teaspoon sea salt |
2 cups fresh sliced peaches |
1/2 cup white sugar |
1/3 cup brown rice flour |
1 teaspoon cinnamon |
1/4 cup blanched slivered almond |
1/4 cup canola oil |
Directions:
1. Preheat the oven to 350°F.
2. Mix dry FRUIT MIXTURE ingredients besides fresh peaches. (I prefer to sift the flours together).
3. Add the canola oil, egg and milk and stir to incorporate.
4. Fold in the fresh peach slices.
5. Grease a large loaf pan and pour mixture inches.
6. Toast the blanched slivered almonds in a small dry pan over medium high constantly watching over them as they suddenly brown quickly. Shake the pan a few times until evenly golden.
7. Mix all ingredients of crumb mixture together and press on top of the batter.
8. Bake for 45 minutes or until done.
9. Enjoy a slice with a cup of tea.
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