Summer Buckle
Peaches, raspberries and blueberries. A fruit-filled cake topped with crumble and finished with lemon syrup, in a gluten-free and dairy-free version.
Method
Make the crumble by roughly mixing the sugar, rice flour and oil until crumbs form. Set aside.
In a stand mixer, beat the sugar, lemon zest and oil for 3 minutes. Add the eggs one at a time, mixing until smooth.
Separately combine the flour, baking powder and salt, or the flour with cream of tartar, baking soda and salt. Gradually add to the batter along with the rice milk.
Fold in the fruit with a spatula. Pour into a tin dusted with rice flour and cover with the crumble.
Bake in a preheated oven at 180 °C for 40–50 minutes. Meanwhile, make a syrup with the lemon juice and sugar.
When the cake is baked, spoon the syrup over the buckle.
Variations
The original recipe uses plain wheat flour, whole milk and butter instead of oil: use twice the weight, giving 60 g for the crumble and 80 g for the batter. The fruit is entirely blueberries, with a touch of cinnamon.
A version to try: almond flour and almond milk, with apricots as the only fruit.
Tips
Serve at room temperature.