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.

RECIPE // gluten free pound cake with white peach compote www.jojotastic.com

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.

RECIPE // gluten free pound cake with white peach compote www.jojotastic.com

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.

RECIPE // gluten free pound cake with white peach compote www.jojotastic.com

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

RECIPE // gluten free pound cake with white peach compote www.jojotastic.com

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!

RECIPE // gluten free pound cake with white peach compote www.jojotastic.com

Photography and recipe by Bartisserie for Jojotastic.

pssst… more great recipes right this way!

 

Behind The Blog

Joanna Hawley-McBride is a Pacific Northwest digital influencer and former textile designer with an eye for beautiful things. Jojotastic is a lifestyle blog focused on Joanna’s work-in-progress home, interior styling, finding the best pair of underwear through #UnderwearThesis, and empowering women to explore nature — all in her signature unfiltered style.

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