Gluten Free Peacherine, Blueberry & Buckwheat Cake
April 22, 2016
This delicious & light gluten free cake was served by a gorgeous friend and amazing cook, at Book Club (where we often forget to talk about books!!). This is so good for you - no refined sugar, just healthy honey; ground almonds, seasonal fruit - what could be better?
Ingredients
2 -3 peacherines (or peaches, nectarines, or even apples or pears, if not in season)
a generous handful of blueberries
150 g butter, softened
1/3 cup & 1 tablespoon honey
1/2 teaspoon vanilla essence
2 medium eggs, beaten
75 g buckwheat flour
75 g ground almonds
1/2 teaspoon baking soda
pinch of salt
Method
- Preheat oven to 170 degrees celcius. Grease a medium sized baking tin (shallow cake tin or individual muffin tins) with butter and line cake tin with baking paper.
- Place the peacherine slices on the bottom of the tin and sprinkle with blueberries.
- Beat together the butter, honey & vanilla until smooth. Slowly add the beaten egg, a bit at a time & mix well between each addition, making sure it does not curdle. Add some buckwheat flour if the mixture looks like it has split.
- Fold the buckwheat flour, ground almonds, baking soda and salt through the mixture. Dollop the mixture over the fruit in the baking tin or muffin tins.
- Bake for 35 minutes for a cake (and 18-20 mins if using muffin tins). Remove when the cake is golden brown and firm to touch.
- Cool in the tin for 10 minutes before turning onto a wire rack.
- Serve the cake with yoghurt or ice cream and some more fruit, on the side.
Adapted by Sweet and Lovely, from a recipe from Amber Rose's Love, Bake, Nourish
