Gluten-free peach almondine recipe – a super simple frangipane sponge, crammed with tinned peaches – no pastry making required! Of course, it’s Coeliac-friendly and easy to make dairy-free too.
Gluten-free peach almondine recipe – an incredibly quick and easy dessert to throw together, yet it looks and tastes like you’ve spent hours creating such a masterpiece! Simply serve with vanilla ice cream and ponder why you didn’t make this sooner.
These days, whenever I go over for dinner at my Mum and Dad’s, I’m lucky enough to get a gluten-free dessert just like this one made for me ? Well, not just for me, for everyone else to share too!
Not only is it out-of-this-world-delicious in terms of taste and texture, but Mum whips it up in next to no time; she then readies the mixture it in a baking tin before we even sit down to eat dinner so it’s ready to bake for later.
That way, as soon we finish eating (or shortly before), she can pop it in the oven and it’ll most definitely be ready for dessert. Plus, its a very simple bake for a non-gluten-free person to get their head around in terms of keeping things gluten-free – so I think Mum smashed it with this one!
It was my streak of madness that lead me to use tinned peaches – my Mum actually uses tinned pears for this – so just use whichever sounds good to you. Here’s everything you’ll need…
Gluten-free peach almondine recipe: What you’ll need…
- Butter: Ensure it’s softened and at room temp before you start!
- Caster sugar: Sugar isn’t just for sweetness – it’ll help the sponge form a slightly crisp exterior too.
- Ground almonds: This super moist frangipane sponge wouldn’t be the same without ground almonds – for both flavour and texture!
- Gluten-free plain flour or cornflour: This is just for a little added binding power, otherwise a 100% ground almond sponge can be quite crumbly.
- Vanilla or almond extract: You can add either of these purely for flavour – the choice is yours!
- Large egg: I used a large egg but a medium would work just fine too.
- Tin of peach slices in juice: I used a small 125g tin I found in Waitrose, but if your tin is bigger then just use as many slices as you need to top the frangipane and save the rest for something else (or just eat them separately!)
- Flaked almonds: These are the ultimate finishing touch as they add a wonderful crunch and oceans of extra flavour after having been toasted in the oven.
- Icing sugar: This is for looks and a little added sweetness – it always make this tart look the part as once it hits the peaches it’ll vanish. That leaves the peaches exposed and the sponge lightly dusted!
So what does a gluten-free peach almondine taste like?
It’s essentially the same almond sponge you’d get in a Bakewell tart (frangipane), but there’s no need for any pastry here! The tinned peaches make the sponge super-duper moist and more-ish, with a combination of peach, sweet almond and vanilla in each bite.
It’s absolutely perfect finished with a light dusting of icing sugar, a scoop or vanilla ice cream, custard or a drizzle of cream. The choice is yours!
Here’s a few frequently asked questions before we get started…
Gluten-free peach almondine recipe: Frequently Asked Questions
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
How do I make this recipe dairy-free?
Simply use a dairy-free alternative to butter and serve with dairy-free ice cream. That’s it!
Can I make your gluten-free peach almondine recipe vegan?
Yep! If you follow the instructions above to make this recipe dairy free, then all you’ve got left to contend with is the egg.
Here’s a few ideas you can use as egg replacements, so each of these = 1 egg.
- 3 tablespoons of aquafaba (whisked until frothy) – water from a can of chickpeas. Keep the chickpeas for a future dinner!
- 1 tbsp of ground flaxseed and 3 tbsp of water
- Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
- 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce.
I haven’t tested all of these egg alternatives so let me know how you get on in the comments below.
Is this recipe low FODMAP?
Due to peaches only being low FODMAP in portions of 10g or less, one slice wouldn’t be suitable for the elimination phase of the diet.
However, you could always use 80g of peaches in total (drained) to top your sponge instead, ensuring each slice (when cut into 8) then has 10g of peach on it per person – thus making it low FODMAP!
Do I need any special equipment to bake your gluten-free peach almondine recipe?
Certainly not! Just a simple 8in round baking tin will do.
Do I need weighing scales to make your gluten-free peach almondine recipe?
In short… yes, yes and yes! And I wouldn’t advise attempting any of my recipes without them. One of the worst things you can do in any recipe is alter the quantities by mistake or on purpose.
(unless you know what you’re doing of course)
Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok, don’t you think? And I’ve generally already done the hard work there for you, so you don’t have to do the guesswork with measurements!
A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff. I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
Gluten-free Peach Almondine Recipe
- 130 g butter, softened
- 130 g caster sugar
- 130 g ground almonds
- 1.5 tsp gluten-free plain flour or cornflour
- 1 tsp vanilla or almond extract
- 1 large egg
- 125 g tin of peach slices in juice (or use half a larger tin)
- handful flaked almonds
- 1 tbsp icing sugar
- Preheat an oven to 180C fan and grease an 8 inch tin without a loose base.
- Cream together softened butter and sugar until light and fluffy.
- Add the egg, extract, ground almonds and gf flour and mix once more until combined.
- Spread it out into your prepared tin evenly then place your peach halves on top and sprinkle on some flaked almonds.
- Pop in the oven for about 25 minutes until golden and not so wobbly.
- Serve warm or cold dusted with icing sugar and with a dollop of ice cream if you fancy.
Thanks for reading all about my gluten-free peach almondine recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Thanks for reading,
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