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Gluten Free Crumble Peach Cake
Preparazione
20 min
Cottura
45 min
Tempo totale
1 h 5 min
 

A fluffy Gluten Free Crumble Peach Cake perfect for breakfast.

Piatto: Dessert
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).