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Gluten Free Crumble Peach Cake

17 Settembre 2018
orta di pesche senza glutine con crumble - Cardamomo & co

Gluten Free Crumble Peach Cake

Read this post in Italian 

 

This is my first post I write totally in English.

I hope I will write in English and not in “Itanglish”. Otherwise I’m very sorry for it .

I made this Gluten Free Crumble Peach Cake some weeks ago, and on Instagram it was a great success. A lot of people asked me the recipe.

So, even though peaches’ season is ending, I’m writing it anyway, (because you can do it also with whichever fruit you prefer).

It’s very fluffy and easy to make. The cake has no butter but you have to remove the crumble, otherwise you can use oil (a little bit less than butter) or vegetable butter.

The recipe is loosely based on the recipe of two friends of mine  La mia cucina con e senza  and  La casa per due.

Torta di pesche senza glutine con crumble-9667

Gluten Free Crumble Peach Cake – Cardamomo & co


 

If you want to convert grams in cups, HERE you can do

5 da 1 voto
Stampa

Gluten Free Crumble Peach Cake

A fluffy Gluten Free Crumble Peach Cake perfect for breakfast.

Piatto Dessert
Preparazione 20 minuti
Cottura 45 minuti
Tempo totale 1 ora 5 minuti
Autore Stefania Oliveri

Ingredients

  • 250 g GF flour blend OR
  • 125 g brown rice flour
  • 65 g fine rice flour
  • 60 g tapioca or corn starch
  • 250 g ricotta
  • 190 g sugar
  • 3 eggs
  • 3 big peaches
  • 1 tsp baking powder

THE CRUMB TOPPING

  • 100 g ground almond flour
  • 70 g sugar
  • 70 g butter
  • 1/2 tsp cinnamon

Istructions

  1. Preheat oven to 180° degrees (350°F)

  2. In a bowl whisk together the eggs and the sugar until fluffy.

    Add ricotta and whisk.

  3. Add flour Blend (or the others mixed flour) with the baking powder, gradually.

  4. Wash and peel the peaches, two in cubes and one in slices.

  5. Add the cubes to the batter and pour it into a 22 cm prepared baking pan. Gently lay the peach slices around the cake.


THE CRUMB TOPPING:

  1. Combine the sugars, cinnamon, and almonds. 

    Stir in melted butter and combine. 

    Put into the fridge until you use.

  2. Crumble the topping evenly over the batter. 

    Bake for approximately 45° minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack. Run a thin knife around the outside of the cake to help remove it from the pan. 

Note

It's better to cook the cake in a static oven, but if you haven't put the oven to 175°  degrees (340 F).

Torta di pesche senza glutine con crumble-9667

Gluten Free Crumble Peach Cake – Cardamomo & co

 

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4 Comments

  • Reply
    brande blair
    19 Settembre 2018 at 15:18

    Great recipe. Love the measurements provided in grams, much more consistent results. I cannot wait to make this!

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    • Reply
      Stefania Oliveri
      19 Settembre 2018 at 15:53

      Thank you 🙂

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  • Reply
    Brian J Franks
    18 Settembre 2018 at 23:04

    “Ingredienti” should be Ingredients, “250 g GF flour or” is confusing does that mean 250 g GF flour blend or (125 g brown rice flour, 65 g fine rice flour and 60 g tapioca or cornstarch)? Maybe tab the list or alternate ingredients so they stand apart from the other ingredients?,” Istruzioni” should be Instructions, In the instructions “3 times” doesn’t make sense.
    Hope that helps.

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    • Reply
      Stefania Oliveri
      18 Settembre 2018 at 23:07

      Thank you very much for your suggestions 🙂
      Unfortunately I can’t change “Ingredienti” and “istruzioni” because it’ a form that I fill 🙁

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