Nectarine Cake With Honey Syrup

Would you believe this upside-down cake is gluten-free and low-calorie!?

The ingredient of Nectarine Cake With Honey Syrup

• 100g dried nectarine halves
• 250ml 1 cup boiling water
• 150g butter chopped at room temperature
• 125ml 1 2 cup honey plus 2 tablespoon extra
• 2 teaspoon vanilla extract
• 2 eggs at room temperature
• 270g 1 1 2 cups brown rice flour
• 70g 1 2 cup gluten free cornflour
• 25g 1 4 cup coconut flour
• 3 teaspoon gluten free baking powder
• 2 teaspoon xanthan gum
• 250ml 1 cup buttermilk
• 50g unsalted pistachios
• double cream or yoghurt to serve optional

The Instruction of nectarine cake with honey syrup

• place nectarines in a heatproof bowl pour over the boiling water set aside for 1 hour to soak
• preheat the oven to 180c 160c fan forced grease a round 21cm springform pan and line with baking paper
• use electric beaters to beat butter in a large bowl until creamy add the honey and 1 teaspoon vanilla beat until pale add eggs 1 at a time beating well after each addition use a large metal spoon to gradually fold in the combined flours baking powder and xanthan gum and the buttermilk in alternating batches until just smooth
• drain nectarines reserving liquid scatter half the pistachios over base of prepared pan add nectarines cut side down sprinkle with remaining pistachios spoon over batter smooth surface bake for 50 minutes until just firm to the touch or a skewer inserted into the centre comes out clean cool the cake in the pan for 30 minutes
• meanwhile combine reserved liquid extra honey and remaining vanilla in a saucepan over medium heat bring to the boil reduce heat and simmer for 8 10 minutes until thickened slightly cool slightly
• turn cake onto a plate pour over warm syrup serve with cream

Nutritions of Nectarine Cake With Honey Syrup

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a