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
- Brownie tin or baking dish (20 x 20 cm)
- 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
- 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.