A super delicious cake, easy to make and packed with flavour.
You will need:
2 ripe peaches
4 ripe pears
100g butter/dairy-free spread
120g caster sugar
2 eggs
1ts vanilla flavouring/extract
1 tsp rum flavouring
130g gluten-free flour
1ts baking powder
How to:
Pre-heat the oven at 180C/160 fan/gas mark 4
After removing the core/stone, dice 1 peach and 1 pear into cubes and thinly slice the remaining fruit.
Butter a cake tin/springform and sprinkle brown sugar on the bottom of the tin
Arrange the fruit slices (I prefer having peaches in the middle of the cake tin and pear to surround them, but arrange them as you desire)
In a bowl mix the eggs, sugar and butter,
Add the vanilla and rum flavourings and mix well
Add the flour and baking powder and mix well
Add the peach and pear pieces to the mix
Pour the batter on top of the fruit in the cake tin
Put the cake in the preheated oven and bake for 30-35 minutes at 180C
Do the toothpick test (insert a toothpick in the centre of the cake, if the toothpick comes out clean, your cake is ready, if batter is clinging to the toothpick/wooden skewer, then place the cake back in the oven for a few more minutes)
Remove the cake from the oven and leave it to cool down in the tin for a couple of minutes
Remove the cake from the tin and leave it to cool with the plum side facing up (remove the sides of the cake tin, then put a plate or cooling rack on top of the cake and quickly turn it over
Enjoy!
This recipe can be made gluten-free and dairy-free if using vegan butter and gluten-free flour
You can serve this delicious cake as it is, with a scoop of vanilla, ice cream or with whipped cream.
Stored in an air-tight container, or covered, this cake will last 2-3 days at room temperature, or slightly longer if kept in the refrigerator
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As always, I hope life is treating you well.
Take care.