Friday, February 10, 2012
It's been one of those weeks. You know the kind where every moment feels like you're trying to catch up? On chores, on work, on sleep. Sleep. Mostly sleep. Every parent out there knows the feeling of insomnia caused by tending to sick children. It's a killer.
After a promising start to the school week everything went down hill rapidly after the kids got chilled at Ada's swimming lessons. Runny noses, sore throats, the works. Last night was a blur of coughing fits and little legs flung over mine as both kids crammed into bed with me, while Si got the single bed treatment. When I was younger, having a late night simply meant sleeping in for the best part of the next day to recover. But see here's the hardest part... as a mother that choice, sadly is not yours.
Just before all this madness began I managed to make that peach cake I'd talked about awhile back. Actually it was my second attempt. The first cake I made looked amazing, but after taking loads of photos I actually tried a piece. Meh. It wasn't blog worthy.
So back to the drawing board for me. Second time around the end result was exactly what I had hoped for; a soft buttery almond-kissed cake topped with juicy golden peaches and mulberries, perfect served with a dollop of thick Greek yoghurt or softly whipped cream.
And you know the good thing about this cake is that if you don't have peaches or mulberries, don't stress. Simply top the batter with whatever seasonal fruits you have at hand.
Right, I'm off to curl up in a ball some where and sleep xx
gluten-free peach & mulberry cake
I used mulberries I'd frozen late last year, but I know they aren't a very common berry to get your hands on, especially at this time of the year! Use whatever berries you have, fresh or frozen. Blueberries, raspberries, boysenberries, strawberries and blackberries... they'd all be lovely! Or use this cake base to top with which ever fruit is in season where you are. Just note that if you use fresh berries or fruit your cooking times may differ from mine below. Start checking your cake from around the 35 minute mark. Corn flour (known as corn starch to the rest of the world) can be used in place of potato flour (know as potato starch to the rest of the world!).
- 125 g soft butter or dairy-free margarine
- 1 cup (200g) organic raw sugar (I blitz it in the food processor or blender to make a little finer)
- 1 teaspoon pure vanilla essence
- zest of 1 lemon
- 2 eggs
- 3/4 cup (105g) fine brown rice flour
- 3/4 cup (75g) almond meal (ground almonds)
- 1/3 cup (55g) potato flour (potato starch)
- 1 1/2 teaspoons gluten-free baking powder
- 2 tablespoons almond milk (or any other milk of your choice)
- 1 large golden peach, finely sliced
- 1 cup mulberries or other berry (fresh or frozen)
Preheat oven to 170 C/340 F. Grease a 23cm (9 inch) round cake tin and line base with baking paper.
Cream butter and sugar until light and fluffy, add vanilla and lemon zest and mix through. Beat in eggs, one at a time. Sieve over dry ingredients and fold through until just combined, add the milk and fold through. Spoon mixture into prepared cake tin and scatter over peach slices and berries. Bake for 45-55 minutes or until cooked. A skewer should come out clean when inserted into the centre. Set aside to cool for 5-10 minutes in tin before turning out and cooling on a wire rack.
Serve warm or room temperature, dusted with icing sugar (powdered) if desired or drizzle with a little honey. Lovely eaten with a dollop of thick Greek yoghurt or softly whipped cream. Best eaten on the day of baking.
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