Challenge 1 — Summer Peach Cake

You can tell I chunked the peaches.

This will be first, brand new Shabbos recipe – Summer Peach Cake.  This has quite a history, actually a boring one.  This recipe has sat on a piece of paper stapled to a few others, one being the bread I bake weekly.  This poor recipe sat, lonely and unused for probably a year while the friendly recipes attached to it, got baked and baked and baked.  The bread popped out of the machine, each week, happy to greet us.  Other cakes showed up, at the door, every few months to say, “hello.”  The poor peach cake just sat there, ignoredand disheartened. 

The time has come to greet him or is it her?  Welcome to our world.  Actually, there is a blogger who has not been ignoring this pathetic peach cake.  No, she made it gluten free and brought it to the light of day. We thank her for this.  After all, she is a goddess, a gluten free one, at that and her name is Karina.

If you hop over to her site, you will find recipes that even without gluten seem to rise up and shout, “I am here!”  I didn’t ignore many of them and because of that, we ate well.  With my apologies to Karina and the peach cake, we now will share its secrets.  Such  a good cake should not wait.

Summer Peach Cake – adapted from Karina’s Kitchen.

1 16 ouce package slice peaches or fresh peaches, sliced  (I like these better only because cutting them while still partially frozen is a cinch.)

2 teaspoons xanthan gum

1/2 teaspoon kosher salt

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon nutmeg

1 teaspoon cinnamon plus (I love cinnamon)

Beat to combine:

1/4 cup maple syrup

1/3 cup olive oil

3/4 cup brown sugar

2 teaspoons vanilla extract

1 cup soy milk

2 egg beaters

Add the wet ingredients to the dry ingredient mix, except for the eggbeaters, and beat to combine.

Add the eggbeaters and gently combine.

The batter is “gloppy” so scoop it into the pan and spread evenly.

Place peach chunks on the batter.

Make the following topping.

4 tablespoons brown sugar

2 tablespponss gluten-free brown rice flower

2 tablespoons canola oil (maybe less so start with one)

1 teaspoon cinnamon

Mix the ingredients until crumbly.  Sprinkle this on top of the peaches.

Bake in 350 degree oven f0r 25 to 30 minutes.

Let cool before removing.

serves 8

I used my own gluten free mix but I will give you Karina’s and mine. I want to try Karina’s.

Karina – 1/ cup rice flour, 3/ cup sorghum, 1/2 cup buckwheat flour, 1/4 tapioca starch. 

Chaya – 3 cups brown rice flour, 1 1/4 cups potato starch , 3/4 cup tapioca flour .  You will have more than you need.  Keep extra for your next baking.

Eat and enjoy!