Gluten-free peach cake –
A summery cake, simple and fresh, perfect with a glass of cold milk or a fruit juice.
Preparation time 1 hour
200 grams of gluten-free flour mix
100 grams of sugar
50 grams of hazelnuts
100 grams of butter
3 nectarines peaches
half glass of milk
16 grams of baking powder
1 pinch of salt
Melt the butter over low heat and let it cool.
Separate the yolks from the whites. Whisk the egg yolks with the sugar, add the melted butter and beat again.
Add the finely chopped hazelnuts and half a cup of milk, stirring well.
Add the flour sifted with the baking powder, then add the egg whites beaten until stiff with a pinch of salt.
Put the mixture into the pan and place on top the peaches, peeled and cut into slices.
Press a little the peaches into the dough and sprinkle everything with a spoon of sugar and some butter.
Bake at 180°C for about 35-40 minutes.
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