{"id":9869,"date":"2017-08-14T06:00:34","date_gmt":"2017-08-14T04:00:34","guid":{"rendered":"https:\/\/patiodelposadero.com\/peach-and-crocanti-almond-cake\/"},"modified":"2025-03-14T12:34:51","modified_gmt":"2025-03-14T11:34:51","slug":"peach-and-crocanti-almond-cake","status":"publish","type":"post","link":"https:\/\/patiodelposadero.com\/en\/peach-and-crocanti-almond-cake\/","title":{"rendered":"Peach and crocanti almond cake (gluten free)"},"content":{"rendered":"

A delicious recipe with peach and almond… amazing!<\/p>\n

Ingredients of Peach and crocanti almond cake<\/h2>\n

For the base:<\/strong>
\n– 3 eggs<\/strong>
\n– 100gr of sugar<\/strong>
\n– 100gr of rice flour<\/strong>
\n– 75ml of sunflower oil<\/strong><\/p>\n

For the cake:<\/strong>
\n– 700 g of ripe peaches<\/strong>
\n– Half pot of peach jam<\/strong>
\n– 200 ml cream (gluten free)<\/strong><\/p>\n

– 18 g neutral gelatin (10 sheets approx.)<\/strong>
\n– Juice of 1 lemon<\/strong><\/p>\n

\"tartas<\/p>\n

Recipe of peach and crocanti almond cake<\/h2>\n
    \n
  1. First we make the base of sponge cake.<\/li>\n
  2. Mix all the ingredients in a bowl until they are well integrated and put 15 minutes in the oven at 180\u00ba.<\/li>\n
  3. For the cake, we put the gelatin sheets to hydrate in cold water for about 3 minutes.<\/li>\n
  4. Meanwhile, heat the jam with a little water in a saucepan, remove
    \nbefore boiling and add the drained gelatine.<\/li>\n
  5. Stir well until it dissolves.<\/li>\n
  6. Put the rest of the ingredients in a bowl and beat with the mixer or thermomix
    \nuntil a creamy texture.<\/li>\n
  7. Add the jam with the dissolved gelatin and mix well.<\/li>\n
  8. To finish, we put the mixture on the previously baked base and let it cool for at
    \nleast half a day. If we do it from one day to the next, much better.<\/li>\n<\/ol>\n

    Enjoy it with us in our home<\/a> (-: \t<\/p>\n","protected":false},"excerpt":{"rendered":"

    A delicious recipe with peach and almond… amazing! Ingredients of Peach and crocanti almond cake For the base: – 3 eggs – 100gr of sugar – 100gr of rice flour – 75ml of sunflower oil For the cake: – 700 g of ripe peaches – Half pot of peach jam – 200 ml cream (gluten […]<\/p>\n","protected":false},"author":2,"featured_media":4293,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[149,71],"tags":[],"class_list":["post-9869","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","category-ingles"],"yoast_head":"\nPeach and crocanti almond cake (gluten free) - Patio del Posadero<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/patiodelposadero.com\/en\/peach-and-crocanti-almond-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Peach and crocanti almond cake (gluten free) - Patio del Posadero\" \/>\n<meta property=\"og:description\" content=\"A delicious recipe with peach and almond… amazing! 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