The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
Aug 29, 2024
This gorgeous concoction of juicy ripe peaches, soft vanilla sponge and buttery crumble is based on a recipe I found in one of those supermarket magazines. It was a bit of a shot in the dark. Using a very different flour and an adjusted ratio of ingredients, there seemed a fair possibility I might have to dispose of large wobbly disaster. But I’m relieved and happy to announce this luxurious low carb version won the day. It really is a magnificent beast. Super-tasty too. And perfect for a late Summer treat.
It’s called a cake. It looks like a cake. But I rather think its soft rich consistency makes it lean more towards a dessert. Either way – serve with a little dollop of cool crème fraiche and then the whole thing becomes heaven on a stick.
3 x ripe peaches or nectarines
2 tsps of inulin syrup (optional)*
Cake Base
300g almond flour
5 tbsp sweetener**
75g melted butter
50g crème fraiche
1 egg
1 lemon - zest
2 tsp ground ginger
2 tsp vanilla essence
1 tsp baking powder
Crumble Topping
100g almond flour
15g butter (softened)
1 tbsp sweetener**
1 tsp ginger
*The original recipe mixed the nectarines with jam. I used a little inulin syrup instead but I don’t think a lot would be lost without the syrup. Especially if the fruit is lovely and ripe. I chose inulin over yacon syrup, (another v low sugar/GI syrup) as yacon has a distinctive flavour).
***Natural sweetener options could include xylitol, erythritol, allulose. I used xylitol here. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.
Pre-heat the oven to Gas Mark 4/180C.
Line a 20cm cake tin with baking paper.
Cut the fruit into large dice. Mix with the inulin syrup. Set to one side.
To make the cake base:
In a large bowl mix the almond flour, sweetener, ginger powder and baking powder together well.
Put the melted butter, lemon zest, egg and vanilla powder in another bowl and mix well.
Add the mix to the dry ingredients and stir well.
To make the crumble:
In another bowl, mix the almond flour, sweetener and ginger powder together well.
Rub the softened butter into the flour mix and blend well.
Cake construction:
Pour the cake batter into the baking tin and smooth over evenly.
Spread the fruit over the top
Sprinkle the crumble evenly over the fruit.
Bake for approximately 1 hour 15 minutes, checking the cake regularly after an hour.
It’s not easy to test the cake, as the fruit in the middle makes the mix feel quite soft. The best way is to press the cake a little in the middle to see if it feels firm.
Allow to cool in the tin a little.
This is lovely served still warm. But pretty damn good cooled too.
Store in the fridge.
