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Nectarine cake with honey syrup recipe View Ingredients
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Ingredients
  • 100g dried nectarine halves
  • 250ml (1 cup) boiling water
  • 150g butter, chopped, at room temperature
  • 125ml (1/2 cup) honey, plus 2 tablespoon extra
  • 2 teaspoon vanilla extract
  • 2 eggs, at room temperature
  • 270g (1 1/2 cups) brown rice flour
  • 70g (1/2 cup) gluten-free cornflour
  • 25g (1/4 cup) coconut flour
  • 3 teaspoon gluten-free baking powder
  • 2 teaspoon xanthan gum
  • 250ml (1 cup) buttermilk
  • 50g unsalted pistachios
  • Double cream or yoghurt, to serve (optional)

Nectarine cake with honey syrup

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