Ripe Peach Almond Gluten-Free Cake

• 6 whole Eggs At Room Temperature
• 3/4 cups Well-toasted Hazelnuts (or Any Toasted Nut)
• 1 pound Soft, Ripened Peach (or Preferred Seasonal Fruit)
• 1 teaspoon Vanilla Extract
• 2 cups Almond Flour (coconut Or Cassava Flour Also Work)
• 1/4 teaspoons Salt
• 1-1/2 teaspoon Baking Powder
• 1 cup White Sugar (If Using Cane Sugar, Add 2 Tablespoons More)
• 2 Tablespoons Powdered Sugar For Garnish

1. Pull eggs out to rest until they are room temperature. Preheat oven to 350u0b0F. Make sure you have a baking tray on the very bottom of your oven so you don't burn the bottom of your cake!
2. Toast nuts until golden and set aside. Core fruit, make sure it is nice and soft-a little bruising is fine. Butter the inside of bake pan and line with parchment before you make the batter.
3. To make the batter, combine all ingredients (except nuts and powdered sugar) in a food processor and blitz until batter has a nice shine to it. Pour into the lined baking pan and bake for 30 minutes, until cake has a nice golden brown surface.
4. Remove from oven, top with toasted nuts and sifted powdered sugar.

eggs at, hazelnuts, vanilla, flour, ubc, baking powder, white sugar, powdered sugar

Taken from tastykitchen.com/recipes/desserts/ripe-peach-almond-gluten-free-cake/ (may not work)