RECIPE // gluten free pound cake with white peach compote
I have had a fantastic summer — I strolled around every corner of Seattle with my parents for 3 weeks, went on a few adventures outside of the city (Wanapum state park & San Juan Islands), I got to fly back to Toronto and Montreal for some good fun with family and friends, and I also spent a long week end visiting San Francisco with a super fun quick pit stop in Lake Tahoe. Can’t complain, totally ready for what fall as in store for me.
Fall? Yes, it’s September… but technically still summer for another few days. White peaches are still in season and it’s a reason to rejoice. No need to rush on the apples & pears too fast… let’s enjoy the last bites of juicy summer fruits. That is exactly what I have done by combining ripe white peaches with some blueberries for a perfect end-of-summer compote.
As more people I met are sensitive to gluten, I’m becoming very aware of how common this inconvenience is nowadays. I now always ask my guest about any allergies when I get ready for dinner parties. Food is sooooo (maybe too) important to me, that I want to make sure everyone’s enjoys their time. Today’s recipe is a simple pound cake served with a juicy white peach compote! Easy to prepare, very light and can even be enjoyed for breakfast.
Ingredients
For the gluten free pound cake
- 3/4 cup rice flour
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- pinch of salt
- 1 teaspoon cinnamon
- 3 eggs
- 1/3 cup + 2 tablespoons vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- a handful of sliced almonds
For the white peach and blueberry compote
- 4 ripe white peaches (peeled and diced)
- 1/2 cup blueberries
- 4 tablespoons sugar
- 2 tablespoons water
Directions
For the gluten free pound cake
In a medium bowl, mix the different flours, sugar, baking powder, salt and cinnamon. Add the eggs, canola oil and milk. Mix well until everything is combined (add a bit of milk if it’s too dry).
Pour into a buttered cake pan, sprinkle with sliced almonds and bake for 35 minutes in a preheated oven at 310⁰F (155⁰C) until a knife comes out clean.
For the white peach and blueberry compote
In a saucepan, add all the ingredients together and cook over medium heat for 15 – 20 minutes.
Let it cool down slightly and serve over cake!
Note: the compote won’t keep for very long so better eat everything within a day or two!
Photography and recipe by Bartisserie for Jojotastic.
pssst… more great recipes right this way!
