Gluten-Free Peach and Almond Crumble Loaf

Name: Gluten-Free Peach and Almond Crumble Loaf
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 10 serving(s)
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

Check to make sure your oats are gluten-free, if needed. This loaf doubles as a pudding, served just warm with vanilla ice cream.

By Georgie D'Arcy ColesPublished: 22 December 2021

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gluten free peach and almond crumble loaf

This gluten-free loaf cake is flavoured with peach and almond, sprinkled with a crumble topping,

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Yields:

10 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 35 mins

Cal/Serv:

413

Ingredients

For the cake

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

For the crumble topping

15 g
butter
1 Tbsp.
demerara sugar
3 Tbsp.
oats
2 Tbsp.
flaked almonds

Directions

1. Step 1Preheat oven to 170°C (150°C fan) mark 3 and lightly grease and line a 900g loaf tin with baking parchment.
2. Step 2For 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.
3. Step 3Beat 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.
4. Step 4Meanwhile, make the crumble topping. Melt the butter in a small pan; set aside to cool for 10min. Stir through the sugar, oats and almonds.
5. Step 5Once 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.