peach anis cake

I had real­ly exhaust­ing days in the stu­dio. It was hot, 12 peo­ple in a small space and despite pre­vi­ous coro­nat­est of all par­tic­i­pants, all day wear­ing a FFP2 mask.

After 4 days I was off and after I had spent a lot of time in the fresh air tak­ing care of veg­eta­bles and my mood, I bought 6 peach­es. The first ones this year. One of them was not to be found short­ly after 😉 . The remain­ing 5 I turned into a juicy quick cake.

I always use peach­es with the skin on. Some peo­ple don’t like the fur­ry lay­er in their food, then you can blanch the peach­es in boil­ing water and peel off the skin. As I said, in my cake, it stays on. How do you guys do it? Do you pre­fer to eat nec­tarines? Do you also cut peach­es fresh in sal­ad etc.?

The bat­ter is quick to make, once you’ve mixed all the ingre­di­ents for the flour mix­ture. Admit­ted­ly, this is a bit of a pain when bak­ing gluten-free. But unfor­tu­nate­ly I have not yet found a flour mix­ture that I tol­er­ate well: always either soy, locust bean gum or guar gum is included 🙁 .

So I pre­fer to mix it myself. But you can also buy a ready-made gluten-free flour mix­ture for cake dough and replace my flour mix­ture with it. There is only the risk that you still have to add some water or here and there a lit­tle more flour to get a good consistency.

Any­way, my cake was super moist and fruity. If you don’t like anise, just omit the seeds. Or you can replace it with almond sliv­ers, etc. When the cake has cooled, it is eas­i­er to cut. Since the peach sur­face looks a bit crum­ply and dry after bak­ing, I driz­zled some maple syrup over it. But then it’s real­ly good & ready and the cof­fee break can start. Have fun!

Peach Anis Cake

Prep Time20 mins
Cook Time30 mins
Cool­ing time20 mins
Total Time1 hr 10 mins
Course: bak­ery, bak­ing, cake, Dessert
Key­word: Anis, bak­ing, gluten­free, peach, peach­es, plantbased
Serv­ings: 9 peaces


  • Brown­ie tin or bak­ing dish (20 x 20 cm)


dry ingredients

  • 80 g cane sug­ar or coconut blos­som sug­ar, as desired
  • 100 g almonds ground
  • 100 g rice flour whole­meal
  • 50 g food starch gluten free
  • 10 g tar­tar bak­ing powder
  • ground psyl­li­um husk
  • 1/2 tsp bak­ing soda
  • 1 pinch of salt

remaining ingredients

  • 5 lit­tle peach­es (ca. 450 g )
  • 1/2 vanil­la pod
  • 125 g apple pulp
  • 75 g olive oil extra ver­gin
  • 1–2 tsp aniseed
  • 2 tbsp maple syrup


  • Pre­heat oven to 180 degrees (con­vec­tion oven 160 degrees). Line a bak­ing pan with bak­ing paper. Mix all dry ingre­di­ents well in a bowl. Cut the peach­es in half and pit them. (if you do not want to bake the skin of the peach­es, blanch the peach­es whole, peel off the skin and only then cut them in half).
  • Cut the vanil­la bean in half length­wise and scrape out the pulp. Add the vanil­la pulp to the flour mix­ture togeth­er with the apple pulp and olive oil and mix thor­ough­ly for a short time.
    Pour into the bak­ing dish and smooth out. Spread peach­es even­ly on top and press into bat­ter. Sprin­kle aniseed even­ly over bat­ter. Bake in the low­er third of the oven for about 25 — 30 min­utes until gold­en brown. remove and let cool on a cool­ing rack for 10 min­utes. Lift out of the pan with the help of the bak­ing paper and let cool com­plete­ly on a cool­ing rack. 
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