Baking - Cakes - Gluten Free

Gluten Free Peach and Rosemary Cake

February 18, 2015

Gluten Free Peach and Rosemary Cake - erinmadethis-5

 Last year, I visited my sister in Lennox Head. I do this often, but this time it was little more special. It was the weekend of her sort of baby shower. I say sort of because there were no pink cupcakes, no drinks in jars and definitely no DIY onesie station. Just some chicks, some cake and this.

Gluten Free Peach and Rosemary Cake | erinmadethis Gluten Free Peach and Rosemary Cake - erinmadethis-2

The cake was definitely the star of the afternoon. No, it was nothing like these either. It was a simple Gluten Free Strawberry and Thyme Cake from the beautiful blog My Darling Lemon Thyme. The cake has been on my mind since.

Gluten Free Peach and Rosemary Cake - erinmadethis-3

 It was incredibly moist, full of flavour and you honestly wouldn’t know it was gluten free. With the crazy- cheap peaches around at the moment I made some changes to the recipe to give you a Gluten Free Rosemary and Peach Cake. You have to try this and the strawberry thyme version. One of the best cakes of my life!

Gluten Free Peach and Rosemary Cake - erinmadethis-7 Gluten Free Peach and Rosemary Cake - erinmadethis-10 Gluten Free Peach and Rosemary Cake - erinmadethis-11

Tell me about the best cake of your life!?

Gluten Free Rosemary and Peach Cake
Serves 8
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Ingredients
  1. 125g butter, softened
  2. 1 cup sugar
  3. 1 teaspoon vanilla bean paste {or vanilla}
  4. 1 1/2 teaspoons rosemary, finely chopped plus some extra to sprinkle
  5. 3-4 peaches
  6. 2 large eggs
  7. 3/4 cup of almond meal
  8. 1 cup plus 2 tablespoons of brown rice flour
  9. 1 1/2 teaspoons of baking powder
  10. 2 tablespoons any milk you like
Instructions
  1. Pre heat the oven to 180 degrees Celsius and line a 20cm rectangular cake tin {or equivalent}.
  2. Place the softened butter in a stand mixer and beat on medium speed until pale.
  3. Add the sugar and rosemary and beat until combined.
  4. On a slow speed, add the eggs, one at a time until incorporated.
  5. Add the almond meal, flour and baking powder and mix.
  6. Add the milk and the vanilla bean paste.
  7. Chop one peach into small pieces and fold through the batter by hand.
  8. Place the batter into the cake tin and cover with slices of peach.
  9. Sprinkle with remaining rosemary and bake for about 50 minutes or until evenly cooked and a skewer is inserted and comes out clean.
Notes
  1. You may do this with a hand beater or food processor {used one the first time I made it and it was great}.
Adapted from My Darling Lemon Thyme
erin made this http://erinmadethis.com/

16 thoughts on “Gluten Free Peach and Rosemary Cake

  1. Natasha

    Oooh, peach and rosemary sounds like a wonderful combination. Best cake of my life is called Praga, the way Mama and Babushka make it, with lots of chocolate and buttercream and amaretto. Mmmmm….

    Reply
  2. Pearl - Pretty Mayhem

    The best cake of my life was probably a strawberry ‘fraisier’ (kinda like the french version of a strawberry sponge cake) that my mum bought for my grandfather’s birthday a few years ago. I still dream about that cake but this gorgeous peach and rosemary creation of yours also sounds divine!

    Reply
  3. Nicole- Champagne and Chips

    Best cake of your life! That’s a huge call, given the quality of your cakes.
    I love savoury herbs in sweet things so this sounds divine.
    I think maybe my best cake is Donna Hay’s super tangy, super moist lime yoghurt cake. Like a mudcake but limey and yoghurty 🙂

    Reply
  4. Bec

    Oh my! This sounds amazing. I have never made a cake of such flavours but am very tempted. I have a bunch of rosemary I have to use… hmmmm….

    Reply

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