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Gluten-Free & Dairy-Free Upside-Down Peach Cake

July 18, 2010 by jason 1 Comment

gluten-free_dairy-free_upside_down_peach_cake

gluten-free_dairy-free_upside_down_peach_cake

This is a wonderfully moist cake, with a beautiful topping of sliced peaches. I’ve added some soya milk to this recipe, which adds extra liquid and ensures the cake comes out of the oven a beautiful golden-brown colour.

* gluten-free, wheat-free, yeast-free, dairy-free, seed-free

5 from 1 reviews
Gluten-Free & Dairy-Free Upside-Down Peach Cake
 
Print
Prep time
15 mins
Cooking time
35 mins
Total time
50 mins
 
Author: Grace Cheetham
Recipe type: Teas/Snacks
Serves: 12–16 slices
Ingredients
  • 200g/7oz dairy-free margarine
  • 175g/6oz/¾ cup sugar, fruit sugar or xylitol
  • 6 ripe peaches, peeled, stoned and sliced
  • 1 tsp almond extract
  • 3 eggs
  • 100g/3½oz/heaped ½ cup rice flour
  • 100g/3½oz/1 cup ground almonds
  • 1 tsp gluten-free baking powder
  • ½ tsp xanthan gum
  • 1 tbsp lemon juice
  • 125ml/4fl oz/½ cup dairy-free milk
  • 2 tbsp apricot jam
Method
  1. Preheat the oven to 180°C/350°F/Gas 4. Grease the side of a 22 x 7½cm loose-bottomed baking tin with dairy-free margarine.
  2. Put 50g of the margarine in a saucepan and heat over a gentle heat until melted. Stir in 100g/3½oz/scant ½ cup of the sugar or xylitol and heat for 2 minutes until completely dissolved. Pour over the bottom of the tin and arrange the peach slices on top.
  3. Using a hand-held electric whisk, beat the margarine and sugar or xylitol together in a large mixing bowl until light and fluffy. Gradually beat in the almond extract and then the eggs, one at a time. Sift the flour, ground almonds, baking powder and xanthum gum into the bowl and carefully fold in with a metal spoon. Pour in the lemon juice and dairy-free milk and stir in gently.
  4. Pour the mixture into the prepared tins, over the peaches, and spread it evenly with the back of a wooden spoon. Bake for 30–35 minutes until golden brown, risen and firm to the touch and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool in the tins for 5 minutes. Then remove the side of the tin and quickly turn the cake over onto a plate. Slide onto a wire rack.
  5. Heat the jam in a saucepan over a gentle heat until warm and, using a pastry brush, brush over the peach slices. Leave the cake to cool completely.
3.2.2929

 

 

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Filed Under: Cakes, Family Recipes, Teas/Snacks Tagged With: almond extract, apricot jam, dairy-free, dairy-free milk, eggs, gluten-free, gluten-free baking powder, ground almonds, lemon, peach upside down cake, rice flour, xanthan gum

Previous Post: « Dairy-Free Strawberry Soup
Next Post: The Great Taste Awards 2010 »

Reader Interactions

Comments

  1. pjay

    August 21, 2010 at 9:35 am

    This was delicious! It came out of the oven light and moist – great recipe!

    Reply

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Passionate about good food and allergy-free living, I've set up this blog in order to help people who, like me, found themselves stuck in a situation where they didn't know what to do, or how to cope. I've also written cookbooks which have been published in the UK, US, Australia, New Zealand, as well as in Finland and Brazil.

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