9 inch/23 cm round spring-form cake tin (min 2 inch deep) Or individual pudding basins
600gfresh cherrieswashed and pitted
50gunsalted butter (or DF alternative)cut into small pieces
60gsoft brown sugar
200gplain gluten free flour blendI used GFA Mix A - see NOTES
100gground almonds(almond meal)
1½tspGF baking powder
½tspbicarbonate of soda
¼tspfine sea salt
100gunsalted butter (or DF alternative)softened
285ggolden caster sugar
1tsp vanilla extract
2largeeggs UK large - lightly beaten
230mlcherry kefir (or DF alternative)or yoghurt - not chunky
Pre-cook the cherry base
De-stone the cherries in advance of making the cake.
Base line a 23 cm/9 inch loose-bottom/spring-form cake tin (7 cm/3 inches deep) with baking paper.
Pre-heat the oven to 180 C/350 F/Gas 4.
Scatter the 50g butter pieces and 60g soft brown sugar in the bottom of the cake tin(s) and place in the oven for 5 to 10 minutes until the butter and sugar are melted and have started to bubble. About half way through this process, check the mixture and give a stir to combine before putting back into the oven to finish off.
Once bubbling, remove from the oven and set aside to cool slightly. Leave the oven on.
Arrange all the cherries in the base of the cake tin on top of the melted butter-sugar mixture. Set aside.
Weigh and mix together the flour, almonds, baking powder, bicarbonate of soda, xanthan gum and salt. Set aside. TIP : weigh into an airtight container, seal and shake vigorously to mix.
Using a whisk, cream together the butter, sugar and vanilla extract until pale and fluffy.
Add the lightly beaten egg a little at a time until thoroughly blended and pale.
Add and fold through the cherry Kefir/yoghurt and dry mix about a third at a time, alternating the wet with the dry for each addition. Fold until JUST mixed. Be careful not to over-mix.
Pour the sponge batter over the cherries in the cake tin and smooth the top.
Bake for 40 to 45 minutes at 170 C Fan/180 C/350 F/Gas 4, until a skewer comes out clean and the sponge springs back to the touch.
Cool the cake for 15 to 20 minutes before turning out onto a serving plate.
Eat warm or cold. Delicious served with cream or custard as a dessert. If not eating on the day made, store in the fridge and bring to room temperature (or warm) before serving.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour the texture may be slightly altered.