The rewarding thing about Instagram is that you meet other cooks and writers whose work you admire. I have been following Aran Goyoaga for a long time. She is very sweet and this comes through in her food and photographs. She has a beautiful studio in Seattle and made it for me – with apricots – during my last stay there. She allowed me to give you the recipe. All her food is gluten free but I could never tell.
Preparation time: 15 minutes, plus cooling time
Cooking time: 50 minutes
- 115 ml extra virgin olive oil, plus a little for greasing
- 2 large peaches
- 150g fine brown rice flour
- 150g powdered sugar
- 75g ground almonds
- 30 g tapioca starch
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- finely grated zest of 1 lemon
- 2 large eggs, lightly beaten
- 115 ml of whole milk
- 2 teaspoons of vanilla extract
- 2 tablespoons finely chopped pistachios, for serving (optional)
- icing sugar, for sprinkling
- Heat the oven to 180°C/170°C fan/gas mark 4. Brush a 23cm springform tin with olive oil on the base and sides. Place a disc of parchment paper on the support.
- Cut the peaches in half and pit them, then cut them into ½ cm thick quarters at the thickest part.
- Mix all the dry ingredients with a good pinch of salt in a bowl. Add the zest, eggs, olive oil, milk and vanilla extract and whisk the wet ingredients into the dry.
- Pour the batter into the mold. Place the peach slices on top – they will sink a little – and bake for 50 minutes. If you stick a toothpick in the middle of the cake, it should come out clean.
- Leave to cool for 10 minutes, then unclip the mold and remove the base. Scatter over the pistachios, if using, and sift a light coating of icing sugar on top. Serve slightly warm or at room temperature.