Nectarine Cake With Honey Syrup

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you believe this upside-down cake is gluten-free and low in calories!?

The ingredient of Nectarine Cake With Honey Syrup

• 100g dried nectarines cut into two
• 250 ml 1 cup of boiling water
• 150g butter chopped at room temperature
• 125 ml 1 2 cup honey 2 tbsp extra color 2 teaspoon vanilla extract
• 2 eggs at room temperature
• 270 g 1 1 2 cups brown rice flour
• 70 g 1 2 cup gluten free corn flour
• 25 g 1 4 cup coconut flour
• 3 teaspoon gluten free baking powder
• 2 teaspoon of xanthan gum
• 250 ml 1 cup buttermilk
• 50g of unsalted pistachios
• double cream or yoghurt to serve optional

The Instruction of nectarine cake with honey syrup

• place nectarines in a bowl pour over the boiling water set aside for 1 hour to soak
• preheat the oven to 180 u00b0 c 160 fan forced grease a round 21cm springform pan and line with baking paper
• use the electric mixer to beat the butter in a large bowl until creamy add the honey and 1 teaspoon of vanilla beat until pale add the eggs 1 at a time beating well after each addition use a large metal spoon gradually fold in the combined flours the baking powder and the xanthan gum and buttermilk in alternating batches until smooth
• drain nectarines reserving the liquid scatter half the pistachios over the base of prepared pan add the nectarines cut side down sprinkle with the remaining pistachios pour over the dough smooth surface bake in the oven for 50 minutes until just firm to the touch or a toothpick inserted in the center comes out clean cool the cake in the pan for 30 minutes
• meanwhile mix the reserved liquid extra honey and the rest of the vanilla in a saucepan over medium heat bring to a boil reduce the heat and simmer for 8 to 10 minutes until slightly thickened leave to cool slightly
• turn cake on to a plate pour over the hot syrup serve with the cream

Nutritions of Nectarine Cake With Honey Syrup

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