So here I am, stuck for recipe posts and all of a sudden two crop up! I’ll keep the other one for later. (It’ll involve marzipan….)
I was very nearly having a baking free bank holiday weekend, but i was struck with an idea for a gluten free Bundt. It’s been a while since I baked one so I guess it was about time. Noah isn’t normally one for eating actual slices of cakes as he prefers to stick to cakes that he can easily pick and choose. Hence most of my cakes are/or can be cut into bite size chunks. And I’ll be honest, sometimes I like to bake something not normally Noah friendly, but something for everyone else. Or just me 😀
If it’s a Bundt with a ‘t’, it’s got to be baked in a Nordic Ware pan/tin.
But this one Noah actually liked, I guess it’s the sweeter taste of the peaches and perhaps the addition of the yoghurt.
With this Bundt, I also tried out a new gluten free flour and also tweaked a previous recipe….what could possibly go wrong… 😅😅 I was contacted by the lovely Ian at Gluten Free Flour Company, who then sent me over a sample bag of their gluten free plain flour mix. So what better way to use it than in a completely new recipe!!
For me the overall end result is difficult to compare with anything else as it’s a new recipe. But the flour behaves and works like any other gluten free flour product I have used previously. I’ll add though that I do normally buy my gluten free flour in a supermarket, which is slightly cheaper than The Gluten Free Flour Company Flour which is available online here –
Preheat the oven to Gas 3/140c
This bit is important…. With very soft butter brush the entire inside of the Bundt pan, leaving no crevice unbuttered. Then lightly dust with gluten free flour.
200g soft butter
380g granulated sugar
350g Gluten Free Flour Company Plain Flour
1/2 tsp Bicarb
1/2 tsp Cinnamon
pinch of salt
300ml Yeo Valley Peaches and Cream Yoghurt
150g fresh raspberries
150g drained tinned peaches
Cream the butter for a couple of minutes, then beat in the sugar until light and fluffy. Then beat in the eggs (whole) one at a time until well combined.
Mix the flour with the bicarb, salt, cinnamon.
Then beat in a third of the yoghurt, a third of the flour mix, then repeat untIl it’s all used up and beaten in well. Then stir in the raspberries, whole. Pour half the batter in the prepared pan, then lay the sliced peaches on, and then cover with the remaining batter mix.
And Bake! 50 – 60 minutes in the middle of the oven. Test with a skewer, if it comes out clean it’s done.
For me, now the important piece. Don’t leave it in the tin forever!! Leave to cool in the tin for 10 MINUTES ONLY. Then turn out and leave to cool completely before eating.
Dust with icing sugar and enjoy 😀😋😀😋