Gluten-Free Peach and Almond Crumble Loaf
Ingredients
- 175 g unsalted butter, softened, plus extra to grease
- 2 peaches, destoned and cut into 1cm chunks (200g prepared weight)
- 2 tbsp. rice flour
- 175 g caster sugar
- 3 medium eggs
- 125 g ground almonds
- 75 g quick-cook/1-minute polenta
- 2 tsp. gluten-free baking powder
- 225 g natural yogurt
- 15 g butter
- 1 tbsp. demerara sugar
- 3 tbsp. oats
- 2 tbsp. flaked almonds
Instructions
- Preheat oven to 170°C (150°C fan) mark 3 and lightly grease and line a 900g loaf tin with baking parchment.
- For the cake, in a small bowl, toss the peach chunks with the rice flour to coat; set aside. Using a freestanding mixer, or a handheld electric whisk, beat the butter and sugar until pale and fluffy. Gradually beat in eggs, one at a time, adding 1tbsp of ground almonds with each egg.
- Beat in the polenta, baking powder, yogurt and remaining ground almonds, until combined. Using a large metal spoon, fold in the peach chunks. Scrape into the lined tin and spread to level. Bake for 45min.
- Meanwhile, make the crumble topping. Melt the butter in a small pan; set aside to cool for 10min. Stir through the sugar, oats and almonds.
- Once the cake has had 45min, sprinkle over the crumble topping. Return to the oven for 30min, or until a skewer inserted into the centre comes out clean. Cool in tin for 10min, then transfer to a wire rack to continue cooling. Serve just warm or at room temperature.
