I am proud to say that this was the best gluten free cake I ever made. Learning to bake gluten free takes some practice but it can be just as delish as common pastry. And even though spring arrived baking season doesn’t have to be over. The Secret for a delicious crust is to generously grease the tins. It keeps the crust hard while the inside stays moist and soft.
Preheat the oven to 180°C/350°F/GM4.
In a bowl, cream together the eggs and sugar until light and fluffy. Mix in the butter, then add the flours, baking powder and a small splash of milk to form a smooth batter.
Divide between two tins and start layering the cutted peaches on top. Letting them sink into the mixture provides extra moisture and lightness to the cake. Bake for about 15 minutes before lightly coating them with a tbsp of butter and putting them back in the oven for another 10-15 minutes.
Ingredients for 2 small tartes:
– 3 eggs (vegan: 1 tbsp psylium and 2 tbsp soaked ground flaxseed)
- 160 g sugar
- 200 g soy butter (room temperature)
- 100 ml soy milk
- 1 cup rice flour
- 3/4 cup manioca flour (or GF oat flour)
- 1/4 cup corn starch
- 2 tbsp baking powder
- 5 apricots
- soy butter to grease tins and cake
You can always opt for any other vegan or normal butter. Just make sure it is not rock solid when you start your baking.
If you bought gluten free flour mix, there is no need to add psylium, corn starch rice flour or manioca flour.