adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Nectarine cake with honey syrup
Nectarine cake with honey syrup
0 Likes
Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Surprising gluten-free, low-calorie upside-down cake!
Ingredients:
  • 100g dried nectarine halves
  • 250ml (1 cup) boiling water
  • 150g butter, chopped, at room temperature
  • 125ml (1/2 cup) honey, plus 2 tbsp extra
  • 8.80 gm vanilla extract
  • 2 eggs, at room temperature
  • 270g (1 1/2 cups) brown rice flour
  • 70g (1/2 cup) gluten-free cornflour
  • 25g (1/4 cup) coconut flour
  • 12.00 gm gluten-free baking powder
  • 2 tsp xanthan gum
  • 250ml (1 cup) buttermilk
  • 50g unsalted pistachios
  • Double cream or yoghurt, to serve (optional)
Instructions:
  • Place ripe nectarines in a heatproof bowl and cover them with boiling water. Let them soak for 1 hour.
  • Preheat the oven to 180C (160C fan forced), then prepare a 21cm round springform pan by greasing it and lining with baking paper.
  • In a large bowl, whip the butter until creamy using electric beaters. Incorporate honey and 1 teaspoon vanilla and keep beating until the mixture lightens. Add eggs one at a time, mixing well after each. Gently fold in the combined flours, baking powder, xanthan gum, and buttermilk in alternating batches until the batter is just smooth.
  • 1. Drain the nectarines, saving the liquid. Sprinkle half of the pistachios at the bottom of your pan. Place the nectarines cut side down. Add the rest of the pistachios. Pour over the batter and smooth the top. Bake for 50 minutes until firm to the touch. Let the cake cool in the pan for 30 minutes.
  • In a saucepan over medium heat, combine the reserved liquid, extra honey, and remaining vanilla. Bring to a boil, then simmer for 8-10 minutes until slightly thickened. Let it cool slightly before using.
  • Invert the cake onto a serving plate, generously drizzle with the warm syrup, and accompany with a dollop of cream.

Similar Recipes