150 gr organic butter
180 gr turbinado or coconut sugar
5 eggs, separated
1 tsp vanilla extract
1 organic lemon’s zest
1 pinch of salt
160 gr brown rice flour
1 tsp gluten free baking powder
2 tbsp cocoa powder
700 gr organic apricot and peach, sliced
Pre-heat the oven to 350F.
Butter and dust your baking pan with brown rice flour. I used a 9”x 9″ square pan.
In your standing mixer start whipping your egg whites with a pinch of salt. Slowly add 2/3 of your turbinado or coconut sugar to it and mix it until shiny, hard peaks form. When it’s done put it aside. In the same bowl mix your butter with the leftover 1/3 of turbinado sugar.
Add egg yolks one by one and mix it until it becomes smooth. Slowly add the brown rice flour, cocoa powder and baking powder mixture. Set your Kitchenaid to ‘stir’ and add the meringue to it. Turn off your machine until it’s incorporated, make sure you don’t break it.
Pour it into your dusted baking pan, even it out and place apricot and peach slices on top of it. Don’t push them in they will go down themselves while baking. Bake it for exactly 1 hour.
When it’s ready dust it with confectionery sugar!