This gluten-free cherry cake is a cake I was making long before we went gluten-free. A light almond cake is studded with fresh cherries, and then sprinkled with flaked almonds for crunch.
It is delicious for afternoon tea or as summery dessert served with a scoop of vanilla ice cream on the side.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 100 g caster sugar
- 90 g butter softened
- 1 lemon zested
- 270 g almond meal (ground almonds)
- 1½ teaspoon gluten-free baking powder
- 3 eggs size large
- 1 teaspoon almond extract
- 200 g fresh cherries pitted and halved
- 2½ tablespoons flaked almonds
- gluten-free icing sugar to serve, optional
Method
- Preheat the oven to 180ËšC/ 160ËšC fan/ 356ËšF/ 320ËšF convection.
- Line a 20 cm / 8 inch round baking tin with baking paper.
- Prepare the fresh cherries: cut around the cherry with a paring knife and twist, pulling off the fruit from the stone (pit).
- Mix the sugar, butter and lemon zest together until light and fluffy.
- In another bowl mix the almond meal with the baking powder.
- Beat the eggs and add the almond extract.
- Add the flour mixture to the sugar and butter and stir, then add the eggs and mix until well combined. It will seem very thick
- Gently stir in the cherries – try not to stir too much or the colour can bleed into the cake.
- Spoon into the prepared tin and spread lightly with the back of the spoon to get an even top, then sprinkle over the almonds in an even layer.
- Place into the oven and bake for 40 minutes, until a skewer inserted into the middle of the cake comes out clean.
- If some batter sticks to it then place back into the oven for another 5-10 minutes.
- Leave in the tin for 10 minutes before carefully removing it from the tin to a wire rack to cool completely.
- To serve, dust with icing sugar, an optional step but does make the cake look pretty!
Nutrition
Calories 170kcal | Carbohydrates 12g | Protein 5g | Fat 13g | Saturated Fat 3g | Polyunsaturated Fat 0.5g | Monounsaturated Fat 2g | Trans Fat 0.2g | Cholesterol 38mg | Sodium 78mg | Potassium 55mg | Fiber 2g | Sugar 8g | Vitamin A 173IU | Vitamin C 4mg | Calcium 63mg | Iron 1mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 100 g caster sugar
- 90 g butter softened
- 1 lemon zested
- 270 g almond meal (ground almonds)
- 1½ teaspoon gluten-free baking powder
- 3 eggs size large
- 1 teaspoon almond extract
- 200 g fresh cherries pitted and halved
- 2½ tablespoons flaked almonds
- gluten-free icing sugar to serve, optional
Method
- Preheat the oven to 180ËšC/ 160ËšC fan/ 356ËšF/ 320ËšF convection.
- Line a 20 cm / 8 inch round baking tin with baking paper.
- Prepare the fresh cherries: cut around the cherry with a paring knife and twist, pulling off the fruit from the stone (pit).
- Mix the sugar, butter and lemon zest together until light and fluffy.
- In another bowl mix the almond meal with the baking powder.
- Beat the eggs and add the almond extract.
- Add the flour mixture to the sugar and butter and stir, then add the eggs and mix until well combined. It will seem very thick
- Gently stir in the cherries – try not to stir too much or the colour can bleed into the cake.
- Spoon into the prepared tin and spread lightly with the back of the spoon to get an even top, then sprinkle over the almonds in an even layer.
- Place into the oven and bake for 40 minutes, until a skewer inserted into the middle of the cake comes out clean.
- If some batter sticks to it then place back into the oven for another 5-10 minutes.
- Leave in the tin for 10 minutes before carefully removing it from the tin to a wire rack to cool completely.
- To serve, dust with icing sugar, an optional step but does make the cake look pretty!
Nutrition
Calories 170kcal | Carbohydrates 12g | Protein 5g | Fat 13g | Saturated Fat 3g | Polyunsaturated Fat 0.5g | Monounsaturated Fat 2g | Trans Fat 0.2g | Cholesterol 38mg | Sodium 78mg | Potassium 55mg | Fiber 2g | Sugar 8g | Vitamin A 173IU | Vitamin C 4mg | Calcium 63mg | Iron 1mg
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