Recipes: Melinda's Peachy Pear Cake

I love Melinda's Gluten-Free range. She just posted this recipe on her Facebook page and I just had to share it

Ingredients:

800g freshly poached or tinned peaches
400g freshly poached or tinned pears
250g butter
3/4 cup caster sugar
2 eggs
1 cup Melinda's Gluten-Free Self Raising Flour
1/3 cup milk
3/4 cup almond meal
80g butter
1/4 cup caster sugar
2 teaspoons cinnamon

1. Preheat oven to 170 degrees. Grease & line a 24cm spring form tin.
2. Drain fruit, slice. Beat softened butter & sugar until light & creamy. Add 2 eggs, beat till combined.
3. Fold in flour & milk. Transfer mixture into prepared tin.
4. Combine melted butter, caster sugar, cinnamon in bowl.
5. Over the batter, sprinkle almond meal. Top with fruit, pour cinnamon butter topping over fruit.
6. Place tin on a baking tray & place another tray on top of tin, enclosing the cake. Bake for 1 1/2 hrs. Remove top tray, bake for a further 15 mins. Stand cake for 30 mins in tin before serving.

FInd more on her Facebook page 

Recipe: Gluten-free Strawberry Cake

Image courtesy of  glutenfreemommy.com

Note: You can easily substitute 3 cups of your gluten free flour mix for mine- just watch the liquid content.

1/2 cup almond meal

1 1/2 cups brown rice flour

3/4 cup tapioca flour

1/4 cup sweet rice flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2 Tablespoons strawberry Jello® mix

1 1/2 teaspoons xanthan gum

2/3 cup unsalted butter, softened

3/4 cup granulated sugar

1/2 cup powdered sugar

1/2 cup brown sugar

3 large eggs

1 teaspoon vanilla

1 cup pureed strawberries

3/4 cup milk (or until consistency of cake batter)

FROSTING:

2 packages of cream cheese, softened

1 stick of butter, softened

3 cups or more of powdered sugar

1 teaspoon vanilla

squeeze of lemon juice


DIRECTIONS FOR CAKE:

Preheat oven to 350 degrees. Grease two 8 inch cake pans. In a med. mixing bowl, whisk together the dry ingredients including the Jello® . In your stand mixer, cream together the butter and the sugar until light and fluffy. Add eggs one at a time. Add vanilla. Alternate adding the flour mixture and the strawberry mixture. Slowly pour in milk a little at a time until the cake reaches cake batter consistency- about 3/4 cup. Pour batter into prepared pans. Bake cakes for 30-40 minutes or until the cake tester comes out clean. Remove the pans from the oven and allow them to cool for 5 minutes in the pan. Invert on to cooling rack. Cool cakes completely before icing.

DIRECTIONS FOR FROSTING:

In your stand mixer, combine cream cheese and butter until smooth. Add vanilla. Slowly add the powdered sugar until desired consistency. Squeeze in just a little squeeze of lemon juice.

Recipe and photography by glutenfreemommy.com