Last week I found a recipe for a Cherry and Almond Torta at Lattes and Leggings. It looked delicious & I knew I had to try it, but we had just eaten all our cherries. Cherries weren’t a good price at the market, so I decided to substitute peaches for the cherries.
We’ve been buying Eastern Peaches. They are super sweet, a good size, and a much cheaper than the peaches imported from California. (Good reasons to buy local right?) I also tweaked it to be gluten free.
Gluten Free Peach Almond Torta
(adapted from Lattes and Leggings’ Cherry Almond Torta recipe)
- 2 cups peaches – roughly chopped
- 1/3 cup sliced almonds
- 1/2 cup brown sugar
- 1/3 cup gluten free flour (I used Bob’s Red Mill All Purpose Flour)
- 3 eggs
- 3/4 cup milk
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla
Heat oven to 350. Spread the peaches on the bottom of an 8×8 baking dish. (I use the same one I use for brownies). Sprinkle with the sliced almonds.
Separate eggs. In a separate bowl mix brown sugar, flour, and egg yolks. Add the milk and vanilla. Mix well. Add the baking soda directly to this mixture. In a separate container, whip the egg whites until stiff. Gently fold the egg whites into the milk mixture. Pour over the peaches.
Bake for 30 minutes. Let cool slightly. Serve warm. (I think it would go very well with a scoop of vanilla ice-cream!)
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