Peachy Velvet Picnic Cakes (GF)
Makes: 8 Picnic Cakes
No lunch box or picnic would be complete without some kind of sweet treat. With a light and fluffy sponge and filled with juicy raspberries and a peach slice on top – everyone will be wanting a second!
250g / 9oz gluten-free self-raising flour
2 teaspoons gluten-free baking powder
50g / 2oz ground almonds
1 teaspoon ground cinnamon
½ teaspoon nutmeg
140g / 5oz butter, softened
200g / 7oz soft brown sugar
1 teaspoon vanilla extract
3 medium eggs
1 heaped dessert spoon crème fraiche
110g / 4oz raspberries crushed
1 lemon, zested
50g / 2oz pecan nuts, roughly chopped
1 peach, stoned and thinly sliced
Demerara sugar to decorate
Pre-heat the oven to 200°C / Fan 180°C / 400F / Gas 6
1. Sieve the gluten-free flour and baking powder into a bowl, then add the ground almonds, cinnamon and nutmeg.
2. In a separate bowl use an electric whisk to beat the softened butter, brown sugar and vanilla extract until pale and fluffy. Add the eggs one at a time, beating after each addition, then gradually add the flour mixture.
3. Stir in the crème fraiche, raspberries and lemon zest, then scatter the pecan nuts among the mini loaf cases. Spoon over the cake mixture, then top each cake with 1 peach slice and scatter with a little demerara sugar.
4. Bake for approximately 25 minutes or until a cocktail stick inserted into the centre comes out clean, then turn out on to a wire rack.
Store in an air tight container.