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Peach and Olive Oil Cake in a Gluten Free Aran Bowl

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


  1. 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.
  2. Cut the peaches in half and pit them, then cut them into ½ cm thick quarters at the thickest part.
  3. 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.
  4. 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.
  5. 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.


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