Gluten-free Peach and Almond Crumble Loaf

Check to make sure your oats are gluten-free, if needed. This loaf doubles as a pudding, served just warm with vanilla ice cream.

Hands-on time 20min, plus cooling. Cooking time about 1hr 15min. Serves 10

FOR THE CAKE

• 175g unsalted butter, softened, plus extra to grease

• 2 peaches, destoned and cut into 1cm chunks (200g prepared weight)

• 2tbsp rice flour

• 175g caster sugar

• 3 medium eggs

• 125g ground almonds

• 75g quick-cook/1-minute polenta

• 2tsp gluten-free baking powder

• 225g natural yogurt

FOR THE CRUMBLE TOPPING

• 15g butter

• 1tbsp demerara sugar

• 3tbsp gluten-free oats

• 2tbsp flaked almonds

1 Preheat oven to 170°C (150°C fan) mark 3 and lightly grease and line a 900g loaf tin with baking parchment.

2 For the cake, in a small bowl, toss the peach chunks with the rice flour to coat; set aside. Using a freestanding mixer, or a handheld electric whisk, beat the butter and sugar until pale and fluffy. Gradually beat in eggs,

1 at a time, adding 1tbsp of ground almonds with each egg.

3 Beat in the polenta, baking powder, yogurt and remaining ground almonds, until combined. Using a large metal spoon, fold in the peach chunks. Scrape into the lined tin and spread to level. Bake for 45min.

4 Meanwhile, make the crumble topping. Melt the butter in a small pan; set aside to cool for 10min. Stir through the sugar, oats and almonds.

5 Once the cake has had 45min, sprinkle over the crumble topping. Return to the oven for 30min, or until a skewer inserted into the centre comes out clean. Cool in tin for 10min, then transfer to a wire rack to continue cooling. Serve just warm or at room temperature.

Per serving 413cals, 9g protein, 27g fat (11g saturates), 34g carbs (23g total sugars), 2g fibre To store

Keep in an airtight container at room temperature for up to 3 days.