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Gluten Free Peach Cake

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Cooking time

Prep: 15 minutes Cook: 1 hour

Skill level



Serves 8

I made this cake for a teatime treat last Sunday, not really knowing how it would turn out, but I was so pleased with how it looked and more importantly how it tasted – it was a big hit and I will definitely be making it again! I made it with a pack of 6 donut peaches, but i’m sure ordinary peaches would work just as well. Here it is:-

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Cake Ingredients

  • 4 donut peaches cut into small chunks (mine weighed 200g de-stoned)
  • 250g all purpose gluten free self raising flour
  • 175g butter, softened
  • 175g golden caster sugar
  • 2 large free range eggs
  • 2 teaspoons of vanilla extract

Topping Ingredients

  • 2 donut peaches cut into thin slices (mine weighed 100g de-stoned)
  • 50g granulated sugar
  • Zest and juice of one lemon


  1. Heat the oven to 180.c and line a 2lb loaf tin with baking parchment – I use loaf tin cases as it saves a lot of hassle crimping and creasing.

  2. In a large bowl place the flour, butter, sugar, eggs and vanilla extract and beat with an electric whisk until pale and creamy.

  3. Add the peach chunks and fold into the mixture.

  4. Spoon the mixture into your pre-lined loaf tin and bake in the oven for approximately 1 hour until golden on top and a skewer comes out clean.

  5. Meanwhile in a separate bowl add the lemon zest and juice, sugar and peach slices and leave to marinate – the sugar will dissolve to create a syrup.

  6. When the cake comes out of the oven, poke a few holes in the top with a skewer and arrange the marinated peach slices on top, spooning over some of the syrup as you go to give a nice glaze on the top of the cake.

  7. You can leave the cake in the tin until completely cool, and then remove and cut into 8 slices. Enjoy….

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