Summer is still in full swing. And, I just came back from Asia where Summer is before, current and after! For some reason, I have been caught in a drift of particularly hot weather.. from Italy to India and UAE, the heat has been unrelenting, unapologetic and willful. When I landed back in NYC late Friday, I felt like I had carried that back with me, redoubled with the characteristic high humidity of the East Coast... From the East to the Coast.
But, I am not one to bow to the mere whims of nature, am I? Oh no! The oven has been on, for granola of course, and a few other bakes and experiments. I am not talking about those today or about my travels just yet. I can barely keep my eyes open in the evenings. And, I do think stories are better spun without a foggy brain and drooping eyes. LOL
So, until then, I will leave you with this wonderful loaf I had baked before I left for my travels. It is based on my gluten free adaptation of the Florentine sponge. You could say I was gearing up for my trip to Italy. But, really, I used that because it is one of the best cakes I have ever had to date as just a cake, one that needs no frills and certainly no icing. More importantly, it is a phenomenal recipe for going gluten free.
Gluten Free Peach Pound Cake
1 ripe peach, sliced thin
150 g self-raising gluten free flour blend
80 g sugar
80 g butter, softened
1/2 cup almond milk or other nut milk
pinch of salt
Preheat oven to 180C or 350F.
In a large bowl, or a stand mixer, beat the sugar with the butter until pale and fluffy. Add the egg, one at a time, and, beat until almost white and multiplied in volume, about 5 minutes. Add the nut milk and carefully combine. Gently fold in the flour, salt and half the peach slices.
Pour the batter into a 9 inch cake loaf tin and arrange the peach slices prettily on top. Bake until the top is golden brown and springy when touched, about 40 minutes.
When cool, dust with powdered sugar, slice and serve. Store covered at room temperature.