Peach Almond Cake (Gluten Free)

Fresh peach and almond cake with one slice cut off, on a white cake stand.

Gluten free, fresh Peach and Almond Cake. This delightfully moist and flavourful cake is made with both gluten free flour and almond flour. It's so incredibly easy to make.

Course Dessert

Cuisine Italian

Keyword Peach Almond Cake

Prep Time 20

Cook Time 40

Servings

Calories 457kcal

Equipment

9 inch round spring form pan

Ingredients

For the Peach Almond Cake

1½ cups gluten free flour I used Caputo gluten free flour
1½ cups almond flour
1½ teaspoon baking powder
1/4 teaspoon salt
3/4 cups granulated sugar
3 large eggs room temperature
lemon zest from 1 lemon
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1/2 cup whole milk

For the Peach Topping

4 peaches Sliced into 3/4 inch wedges
1/2 cup sliced almonds
2 tablespoons honey warmedAllow the cake to cool slightly
powdered sugar

Instructions

Preheat oven at 350 degrees F.
Grease and flour a 9 inch round springform baking pan.

For the Peach Almond Cake

In a medium size bowl, whisk together the gluten free flour, almond flour, baking powder and salt. Set aside.
In the bowl of a stand mixer with the whisk attachment, mix together the sugar and eggs for about 2 minutes or till doubled in volume.
Mix in the lemon zest, oil, vanilla and almond extracts.
Slowly mix in the reserved flour mixture till combined.
Mix in the milk until combined.
Transfer the cake batter into the prepared springform pan.
Arrange the sliced peaches in a circular pattern over the top of the cake batter.
Sprinkle the sliced almonds over and around the peaches.
Bake in a preheated oven for approximately 45 minutes, or until a wooden skewer inserted in the middle comes out clean.
Place the cake on a cooling rack and allow to cool for about 20 minutes before releasing from the pan.
Gently brush the top with warm honey and allow to cool completely.
Dust with powdered sugar just before serving.

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