Gluten Free Peach Torte
This gluten free peach torte combines gluten free flour and almond flour to create a tender, moist cake that supports fresh peach slices while remaining light enough for breakfast or dessert.
This gluten free peach torte combines gluten free flour and almond flour to create a tender, moist cake that supports fresh peach slices while remaining light enough for breakfast or dessert.
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Combine peach wedges and 1 tsp brown sugar in a medium bowl; set aside. Spray a Suvie pan with cooking spray, line with parchment, grease again, and set aside.
In the bowl of a food processor, combine ⅓ cup sugar, 2 tbsp almond flour, 1 cup gluten free flour, ¼ tsp baking powder, and ⅛ tsp salt. Process until combined, about 30 seconds.
Add 6 tbsp cubed butter and pulse until coarse and crumbly, about 8-12 pulses. Add 1 egg and 1 tsp vanilla extract and process until thick, about 10 seconds.
Scrape mixture into prepared pan. Use wet fingers to press the dough into an even layer in the plan. Arrange peach slices on top of cake, cover with foil, and place pan in bottom zone of Suvie. Input settings and cook now. Remove foil after 40 minutes.
After baking, remove pan from Suvie and set aside to cool completely. Remove cake from pan with parchment and transfer to a serving platter. Cut into pieces and serve.
Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Serve at room temperature or gently warmed.
Yes, frozen peaches work well. Thaw and drain excess liquid before arranging on the batter to prevent a soggy base.
Almond flour adds nutty flavor, moisture, and structural support to help the thick batter hold up the peach slices.
A toothpick inserted in the cake (avoiding peach slices) should come out clean or with just a few moist crumbs.
Yes, bake it a day ahead and store covered at room temperature or in the refrigerator. Reheat gently before serving if desired.
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