Gluten Free Upside down Peach Cake

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RECIPE IN VIDEO DESCRIPTION • CLICK THE SHOW MORE BUTTON • • Upside down peach cake • Time - 1 hour • • 3 ripe peaches - de-stoned and cut into 1/8s • 150g muscovado sugar • 1 lemon - juice • 25g brandy (optional) • 5 - 6 sprigs of lemon thyme - picked and finely chopped • 120g of butter, softened, plus extra for greasing • 125g of caster sugar • 2 eggs, lightly beaten • 75g of ground almonds • 75g of polenta, fine or quick cook • 1 tsp baking powder • 1 pinch of salt • Preheat oven to 190C • Grease a 20cm cake tin liberally with butter. Ideally you want a regular tin and not a spring form tin but if needed, you can wrap a couple of layers around the base of your spring form tin to prevent the juice escaping. • Start by portioning up the peaches, destone and cut into ¼ segments and then in half again to get lovely even slices of peach. Pop them into a small bowl with the muscovado sugar, lemon juice and the Brandy if you fancy it. Mix gently making sure you don’t damage the peach slices and leave to macerate while you make the cake batter. • Cream the butter and sugar in a bowl till pale and fluffy, add the eggs a little at a time and beat thoroughly after each addition. I added in a splash of the peach syrup into the batter too which you can also do. Fold in the polenta, almonds, baking powder, salt and lemon thyme. • Lay the peach segments in the base of your tin so they overlap slightly, pour the remaining syrup over the peaches. Making sure not to disturb the peaches, spoon the batter into the cake tin, smooth over and tap the tin firmly on your work surface to remove any pockets of air. • Bake on the middle shelf for 40 minutes, till golden and beautifully risen. • Allow to cool in the tin for 10 - 15 minutes before attempting to remove. • Serve up with some creme fraiche and enjoy! • ◙ Instagram - / coeliac_chef • ◙ Website - http://www.coeliacchef.co.uk/ • ◙ FaceBook - / coeliacchef • Cooked, filmed produced: James Nugent • Edited: David Nugent

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