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+ servings
several square slice of gluten-free stone fruit slices

Gluten-Free Stone Fruit Cake

by Sandra - Fun Without Gluten
Make the most of stone fruit season by baking this gorgeous cake to be served with whipped cream, custard sauce or a scoop of vanilla ice cream. It is equally delicious on its own and can be frozen in slices for another day.
5 from 3 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course baking, Dessert, Kids' Snacks
Cuisine General
Servings 8 slices

Ingredients
  

STONE FRUIT CAKE

  • 180 g butter, at room temperature
  • 170 g light brown sugar
  • 3 eggs
  • 120 g store-bought or homemade gluten-free plain flour
  • tsp baking powder
  • ½ tsp xanthan gum (leave this out if your store-bought flour already has xanthan gum)
  • 150 g ground almonds
  • 50 ml thick or Greek yoghurt
  • 100 ml milk
  • 1 tsp lemon juice
  • 1 orange, using zest & juice
  • 1 tsp vanilla extract
  • 2 ripe peaches, pitted and sliced in wedges
  • 2 ripe apricots, pitted and sliced in wedges
  • 2 plums, pitted and sliced in wedges
  • 45 g slivered almonds, with skin or removed

GLAZE

  • 1 orange, juiced
  • 2 tbsp apricot jam

Instructions
 

STONE FRUIT CAKE

  • Gather all the stone fruit cake ingredients together.
    ingredients displayed to make gluten-free stone fruit cake
  • Mix the milk and lemon juice together. Cover and set aside to curdle slightly.
  • Line a square 20 cm by 20 cm cake pan with baking paper.
  • Preheat the oven to 180°C/350°F.
  • Cream the butter and sugar together until fluffy and light.
  • Whisk in the eggs, one at a time with a tablespoon of flour.
  • Add the flour, baking powder, xanthan gum, ground almonds, yoghurt and milk mixture. Fold everything together gently.
  • Add the orange juice, zest, and vanilla extract. Gently mix to combine.
  • Gently spoon the cake mixture into the prepared cake pan.
    the raw batter for the stone fruit cake in the cake tin
  • Arrange the stone fruit slices and slivered almonds in rows.
    arranging the stone fruit on top of the cake batter
  • Complete the four rows with alternating stone fruit slices.
    completed decoration of stone fruit slices on top of cake batter
  • Bake for 40 minutes, or when a toothpick inserted into the centre of the cake comes out clean.
    baked gluten-free stone fruit cake once taken out fof the oven

GLAZING THE STONE FRUIT CAKE

  • Gently heat the orange juice and jam in a small saucepan until the jam has melted. Whisk well and if necessary, sieve the warm mixture for a smooth glaze.
    Sieving the orange juice and apricot jam glaze to glaze the cake
  • While the cake is warm, brush the entire top of the cake with the glaze.
    brushing the glaze on the top of the warm cake

SERVING

  • Allow the cake to cool before cutting into slices.
  • Serve the cake in generous slices either warm or cold with some whipped cream, custard sauce or a scoop of vanilla ice cream.

Notes

  • Keeps for 3 days
  • Suitable to freeze cut into slices
 
 TIP: Switch the almonds for shelled pistachios, pecans or pine nuts, or all four for a nuttier texture.
Keyword gluten-free baking, gluten-free cake, gluten-free fruit dessert, gluten-free stone fruit cake
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