Gluten-Free Nectarine Cake


This morning we woke up just as the sun was rising, casting its pinkish glow over the 
Ottawa River
and highlighting all the tops of the summer-green trees.  What a beautiful way to start the day.

For breakfast, we ate cake.






Our amazing view of the Ottawa Valley and the shimmering water made me feel exuberant.




Like the first time I woke up in the Grand Hotel in Florence walked out onto the balcony looking


over the stunning Arno & the picturesque Tuscan City and felt such lively excitement.




Having that feeling again, made me want to indulge in a piece of 


nectarine cake rather than a bowl of oatmeal.








 Our Little One squealed with delight!


Happy to munch on something so tasty that we made together.




"Yum-Yum, Mama"




 Yum-yum, darling.





The nice thing about this afternoon tea cake (other than the fact that you can eat it for breakfast)


is that its not sweet; it pleases with its subtle notes of cinnamon and maple and complements 


the seasonal nectarines perfectly.







I would love to hear what recipes you are making with your local fruits.


Happy Friday everyone,



xo Emily





Gluten-Free Nectarine Cake


Serves 8



1 cup brown rice flour


1/2 cup tapioca flour


2 tsp baking powder


1/2 tsp baking soda


1 tsp cinnamon


1/2 cup salted butter (softened)


1/2 cup organic sugar


1 tsp vanilla extract



2 eggs


1/2 cup light sour cream


3 firm nectarines


1 Tbsp lemon juice


powder sugar for dusting 


Cake batter


Mix together flours, baking powder, baking soda, cinnamon.  


In separate bowl, cream butter, sugar, vanilla and maple syrup.  


Whisk 2 eggs in bowl and pour into wet mixture. Then add in sour cream.  




Pour wet mixture into dry mixture, in segments. Pouring and stirring, until blended


into a spongey consistency. 


Cut nectarines into medium-fine slices.  In a bowl, toss them in a bit of lemon juice
& some sugar (I only used 1 Tbsp of organic sugar, you may wish to use more for sweeter taste).
Let sit for a few minutes to absorb lemon juice.


Assemble & Bake

Preheat oven to 350F


Lightly grease and dust with flour a 24 oz french corningware dish (or deep cake dish).


Pour cake batter inside and spread with a spoon.  If the mix sticks to the spoon,
wet it with cold water.

Place nectarines in a circular design on top.

Bake with cover for 10 minutes. Remove cover and bake for 35-45 minutes.
Remove and test the center of the cake with a butter knife - make sure it comes out clean.

Dust with powdered sugar.

You can served it straight from the french corningware dish -
or remove (after 20 minutes of cooling) and place on serving plate.



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