I saw a recipe for a peach and blueberry cake on Simply Recipes, and thought it would be delicious, but saved it for a later time. When we were still seeing raspberries on our vines and had some lovely peaches, I thought to modify it. I've modified it a little more, because it is basically a shortbread cookie filled with a fruit pudding. I am going to try to make this crust with a gluten-free flour, coconut oil and egg substitute next to see if I can make it for Jerome.

For the shortbread crust:
1 1/2 cups gluten-free or pastry flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted coconut oil or butter (or vegan butter), cut into small pieces
1 large egg or Bob's Red Mill egg replacer (made with one and a half the amount of water)
1 teaspoon vanilla extract

For the filling:
1/2 cup sugar
1/4 cup tapioca starch
2 pounds ripe, firm, large peaches (about 5), peeled, halved lengthwise, pitted, and cut into thin slices
1 cup raspberries
1 teaspoon vanilla extract or paste
1 teaspoon lemon juice
1 teaspoon rosewater (optional, but not really)

Shortbread crust:

Place flour, sugar, baking powder, and salt into a food processor and pulse about 15 times, until combined. Add the coconut oil/butter pieces and pulse another 10 times or so, until the mixture has the texture of cornmeal with several pieces about the size of a pea dispersed throughout it. Add the egg/egg replacer and vanilla extract and pulse several more times, until the dough begins to clump together and form a ball.

Press dough evenly onto the bottom of a 9 or 9 1/2-inch springform pan, about 1/4 inch thick on the bottom and about 1 1/2 to 2 inches up the sides of the pan. Put into the refrigerator to chill for at least 10 minutes, while you prepare the filling.

Pre-heat oven to 375° F, with the rack in the center position.

Filling:

Mix sugar and tapioca starch. Add peaches, raspberries, vanilla extract or paste, lemon juice, and rosewater and gently toss to coat.

Fill shortbread crust with peach and raspberry filling. Cover pan with foil. Bake until the filling is bubbly in the center and crust is golden, about 1 3/4 hours.

Remove from oven and set on a rack to cool, uncovered, for 20 minutes. Run a blunt knife around the inside edge of the pan to help release the crust from the sides of the pan. Then carefully remove the side of pan. Cool cake to barely warm or room temperature, then cut into wedges to serve.

The filling will be quite wet when the pudding cake is removed from the oven, but will gel as it cools.

Labels: Homemaking, Recipes, Special Diet, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 12:26 PM