Each season has it’s special fruits and vegetables and the summer is filled with wonderful fruits. When I go to the Monterey Market and there are locally grown nectarines, peaches and blueberries, I can’t help myself! Before I know it, they have found their way into my basket!
Once home, it’s not hard to decide how to use them. Blueberry nectarine muffins or a pie, gluten free of course, are always delicious. But this time, I wanted to try something new and came up with this dessert that is part cake and part pudding. The more I bake, the clearer I am that most recipes have too much sugar in them. It takes only a slight bit of sugar to make this dessert and the top has the consistency of a cake and the bottom becomes a custard with the fruit spread throughout.
- 2 (or a little more) cups combination summer fruit: nectarines, peaches, blueberries, raspberries
- 3 eggs, room temperature
- ½ cup crème fraiche, room temperature
- ½ cup plus 1-2 tbsp sugar or a dash of honey
- 1 tsp vanilla extract
- Zest plus juice from 1 organic lemon
- 1¼ cup gluten free flour
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
Pit and slice the fruit, add the blueberries or raspberries. Zest the lemon over the fruit and then add the juice from the lemon. Taste for sweetness. If the fruit is sweet, it may not need any sugar or, if you prefer, you can add 1 to 2 tbsp of sugar to the fruit mix.
- Butter your chosen pan, then cover the bottom with parchment paper, and butter and GF flour the entire pan.
- Preheat the oven to 350º.
- Beat the eggs until mixed and then gradually at the ½ cup sugar or honey.
- Beat this combination until the mixture has become a very light pale yellow and the bubbles have disappeared. The mixture becomes thick and will fall from the beaters in a thin ribbon. This can take 10 minutes or more to achieve. Once the egg and sugar mixture has achieved this consistency, add the vanilla extract and the crème fresh and beat until just combined.
- Sift the flour, measure and then re-sift with the remaining dry ingredients. Add the flour mixture to the wet ingredients in two additions, folding in with a rubber spatula. The batter will be thick.
- Fold in the fruit until just combined.
- Pour the batter into the prepared pan. Bake until golden and a toothpick inserted into the center of the cake comes out clean (approximately 1 hour).
- Cool cake slightly before eating. Enjoy!