Cherry and Almond Cake
This gluten free cake was a happy accident..
Created purely in a bid to use up a strange excess of glace cherries that were residing in the Bee Shack. It was met with glowing reviews and demands for the recipe – always high praise from a team of bakers! Lovely served slightly warm but is just as good cold!
Suitable for gluten free
Ingredients
165g Glace cherries
50g Polenta
175g Softened butter
175g Golden caster sugar
3 Eggs
125g Ground Almonds
1 tsp Gluten-free baking powder
1 tsp Almond extract
1 tbsp Milk
Handful of flaked almonds
Method
Preheat your oven to 170°C/ Gas 3 and lightly grease and line a round 20cm loose-bottomed cake tin.
Wash, dry and roughly chop the glace cherries – a mixture of halves and quarters will be fine. Place into a small bowl and toss in a scant tablespoon of polenta (this will help prevent sinking during baking).
In a large mixing bowl, use a handheld whisk to cream together the butter and sugar, until light and fluffy. Beat in the eggs, one by one, then add the polenta, ground almonds and baking powder. Fold in carefully with a spoon or spatula – everything should be well incorporated but take care to handle the mixture gently.
Add the milk, almond extract and the cherries and give it a quick stir. Pour the mixture into the prepared tin, ensuring it’s spread evenly, and scatter over the flaked almonds.
Transfer the tin to the oven and bake for 30 – 40 minutes, until the cake is well-risen and golden – a skewer inserted into the center should come out clean. Leave the cake to cool for 10 minutes before removing from the tin. Serve warm or cold, with an optional drizzle of pouring cream.
If you like this recipe, you’re bound to enjoy our gorgeous Almond Moon, a gluten free polenta, cranberry and almond slice!
