My sugar-free peach almond cake is a gluten-free, one-bowl wonder that's as delicious as it looks. Tender and moist, with a unique combination of warm fragrances, this is the ideal dessert for those days when you crave something light and delicate. You can serve the cake on its own, along with a cup of coffee or tea but filling and decorating it with my stable, sugar-free peach cheese cream frosting really brings it to a whole other level.

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Orange Blossom Water: [ Ссылка ]
Cardamom Powder: [ Ссылка ]
Xylitol: [ Ссылка ]

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Ingredients

100 g peaches (fresh or canned, I used canned)
30 g peach jam (sugar free)
5 ml lemon juice (fresh)
10 ml orange blossom water
5 ml grapeseed oil
120 g almond meal
30 g cornmeal
a pinch of salt
1 g baking powder
1 g baking soda
75 g xylitol (or any other natural sugar substitute)
3 eggs (at room temperature)
1/2 tsp. cardamom powder

Directions

1. Put the peaches, jam, lemon juice, orange blossom water and grape seed oil in the bowl of a food processor and pulse briefly. You'll have an uneven, slightly lumpy paste.

2. Add the dry ingredients and the eggs and run the machine until you have a homogenous, fluid batter. Then stop the processor it, scrape the bowl, add the cardamom and run the machine again, for a minute or so.

3. Remove the blades and pour the fluid batter into a greased springform pan. If yours sticks, line it with parchment paper.

4. Bake the sugar-free peach almond cake at 160°C (320°F) for 40 minutes. Let it cool down to room temperature in the tin and then place it on your serving platter. Serve it as such, brush it with more peach jam and cover it in almond flakes or do what I did: slice it in half, fill and decorate it with my super creamy and stable peach cheese cream frosting. Enjoy!

#peachalmondcake #glutenfreecake #sugarfreeandglutenfreedessert

Music by The Great North Sound Society.

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