Ripe Peach Almond Gluten-Free Cake – a delicious recipe with Eggs At, Hazelnuts, Vanilla, Flour, u00bc, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pull eggs out to rest until they are room temperature. Preheat oven to 350u00b0F. Make sure you have a baking tray on the very bottom of your oven so you don't burn the bottom of your cake!
2
Toast nuts until golden and set aside. Core fruit, make sure it is nice and soft-a little bruising is fine. Butter the inside of bake pan and line with parchment before you make the batter.
3
To make the batter, combine all ingredients (except nuts and powdered sugar) in a food processor and blitz until batter has a nice shine to it. Pour into the lined baking pan and bake for 30 minutes, until cake has a nice golden brown surface.
4
Remove from oven, top with toasted nuts and sifted powdered sugar.
1159
kcal
Calories
75
g
Fat
98
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 whole Eggs At Room Temperature, 3/4 cups Well-toasted Hazelnuts (or Any Toasted Nut), 1 pound Soft, Ripened Peach (or Preferred Seasonal Fruit), 1 teaspoon Vanilla Extract, and more.
Yes, Ripe Peach Almond Gluten-Free Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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