Peach & Almond Upside Down Cake (Gluten Free)
This cake is my new favourite. It’s SO moist, and the combination of almond with sweet caramelised peaches is just delicious. I actually bought the peaches to make a tart, but I couldn’t get my hands on a pie dish anywhere. It turned out to be a blessing in disguise - who needs tart when you can have a gorgeous upside down cake.
Unlike most cakes, there’s no need to wait for this one to cool down to dig in as you’re not going to add icing. I would definitely recommend trying a slice while it’s still warm - it would go so well with creme fraiche or ice cream! This makes it a great last minute cake too.
One plus to this cake is that it doesn’t use xanthan gum. The texture doesn’t need it and it holds together well, so it’s one for you if your supply of xanthan gum has run out.
If you make my peach and almond upside down cake, I’d love to see. You can tag me in your bakes on Instagram @the.gfg.
Ingredients
For the caramelised peaches
3 peaches
100g sugar
60ml water
For the cake
100g golden caster sugar
100g unsalted butter
2 eggs
50g finely ground almonds
50g self raising flour
1 tsp baking powder
Method
Preheat the oven to 180° C. Grease a sandwich tin with butter. Line the base with a circle of baking paper, and grease the baking paper with butter too.
Pit and slice the peaches. Lay the slices in a pattern covering the base of the sandwich tin.
Put 100g sugar and 60ml water in a saucepan and boil over a high heat until the mixture starts to caramelise (around 10 minutes, it will turn amber). Immediately pour the caramel mixture over the peaches (don’t worry if it hardens, it will melt in the oven.)
Cream together the butter and golden caster sugar until fluffy. Add in the eggs and mix, then fold in the ground almonds, flour and baking powder.
Dollop the mixture over the peaches and spread evenly.
Bake for 30 minutes or until the cake is set and a skewer inserted into it comes out clean.
Once the cake is done, carefully flip the sandwich tin and gently peel off the baking paper if needed. Enjoy warm with ice cream or creme fraiche, or allow to cool to room temperature.
