Fresh Peach, Orange and Almond Cakes (Gluten Free)

. April, 2017
Fresh Peach, Orange and Almond Cakes (Gluten Free)

I’ve used peacharines for their gorgeous colour and flavour but regular peaches or nectarines can be used and they both pair beautifully with orange and almonds.

Serves: 6


120 grams ground almonds
100 grams caster sugar
50 grams brown rice flour
30 grams desiccated coconut
1 teaspoon each ground cinnamon and ginger
100 grams butter, melted
2 large eggs, size 7
1 tablespoons honey
1 teaspoons vanilla paste or extract
finely grated zest 1 orange
2 ripe peacharines, thinly sliced with skin on
¼ cup flaked almonds


Grease a 6-hole ½-cup capacity muffin tin and fully line each hole with baking paper

Preheat the oven to 160°C fan bake. Combine the ground almonds, sugar, rice flour, coconut and the spices together in a large bowl.

Whisk the cooled butter, eggs, honey, vanilla and orange zest together and stir into the dry ingredients.

Divide the batter evenly between the tin and top with slices of peacharine. Scatter over the almonds.

Bake for about 35 minutes or until a skewer inserted into the centre comes out clean and the cakes are risen and firm. 

To serve: Dust with icing sugar and serve with softly whipped cream or yoghurt. Makes 6 cakes depending on the size of the tins used 

If you would like the cakes to have a glossy sheen, warm a little apricot jam and brush over the cakes when cooked.