Gingerbread & Sautéed Peaches

Name: Gingerbread & Sautéed Peaches
Yield: Serves 8 Servings
Ingredients: ¼ teaspoon kosher salt; ¼ teaspoon ground cloves; 6 tablespoons (3 oz/90 g) granulated sugar; ¼ teaspoon cream of tartar; 2 teaspoons ground ginger; 4 large eggs, separated; ¼ teaspoon ground allspice; 1 teaspoon ground cinnamon; Sautéed Peaches; confectioners’ sugar for dusting; Whipped Cream; ¾ cup (6 oz/185 g) unsalted butter, at room temperature; ½ cup (3½ oz/105 g) firmly packed brown sugar; 1 tablespoon dark molasses; 1 teaspoon pure vanilla extract; 1⅓ cups (5½ oz/170 g) walnut pieces; ½ cup (4 oz/125 g) buckwheat flour; 1 teaspoon baking powder

Preparation info

Serves
8
Servings

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

Rich in flavor from ground walnuts, buckwheat flour, and spices, this is a humble, though delicious cake. Since it’s lighter than most gingerbreads, it’s great to serve in the summer, topped with peaches that are bathed in a quick caramel sauce.

Ingredients

For the Cake

1⅓ cups (5½ oz/170 g) walnut pieces
½

Dessert
Vegetarian
Spicy
Summer
Gluten-free

Method

To make the cake, preheat the oven to 325°F (165°C). Butter a 9-inch (23-cm