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?


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


  1. 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.
  2. Place the peacherine slices on the bottom of the tin and sprinkle with blueberries.
  3. 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.
  4. 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.
  5. 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.
  6. Cool in the tin for 10 minutes before turning onto a wire rack.
  7. 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


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