Gluten-free Cherry Almond Cake

22 Aug

This cake it simply divine, it’s so light, yet bursting with delicious cherries!


200g softened unsalted butter

200g caster sugar

4 eggs

2tsp almond extract

175g Gluten Free Self-Raising Flour

85g ground almonds

1/2 tsp baking powder

300g glace cherries

150ml milk


  1. Preheat oven to 140 degrees Centigrade (fan), 160 degrees centigrade (conventional) or gas mark 3.
  2. Line the sides and base of a deep 20cm cake tin. I use a loose bottomed one as it’s easier to release the cake afterwards. I have magic non-stick liners, but buttering your tin lightly and use greaseproof paper will work too!
  3. Beat the butter and sugar together until light & fluffy. I use a Kenwood mixer, but any kind of stand mixer or handheld mixer will make your job easier.
  4. When light, fluffy & pale in colour- beat in the eggs one by one. Add a spoonful of flour after each to stop the mixture from curdling.
  5. Cut your cherries into quarters. In a bowl, coat the cherries in a little of the flour (this will stop them sinking to the bottom of your cake!)
  6. Fold in the almond extract, baking powder, flour and ground almonds.
  7. Then add the cherries and milk and mix until combined.
  8. Spoon into the tin and level the top.
  9. Pop into the oven for 1 1/2 hours. Check with a skewer pushed into the centre that it is full cooked before removing.
  10. Cool in the tin, on a wire rack.

Let me know how you get on! This cake is so simple and is one of the tastiest I’ve had. It would be a hit on any occasion. It keeps well and stays light & moist. As you can see, there’s not much left!


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