Gluten Free Cherry Cake Food

CHERRY AND ALMOND CAKE

Steps:

• Preheat the oven to 180˚C/ 160˚C fan/ 356˚F/ 320˚F convection.
• Line a 11cm x 21 cm / 4.3" x 8.3" loaf 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 and butter together until light and fluffy.
• In another bowl mix the almond meal with baking powder and orange zest, mix well.
• Beat the eggs and add the almond essence.
• 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 (lower shelf*) and bake for 40-45 minutes.
• Test to see if the cake is cooked after 40 minutes by sticking a skewer in the centre of the cake. If it comes out clean then the cake is done. 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!

GLUTEN FREE EASY CHOCOLATE CHERRY CAKE

Steps:

• Preheat oven to 350'.
• Generously grease a 9 x 13 baker.
• Mix all ingredients until combined.
• Pour into pan and place in oven.
• Bake for 30-35 minutes or until toothpick or knife comes out clean when inserted into center of the cake.

CHERRY BLOSSOM CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Use a little of the butter to grease a deep 23cm cake tin and line with baking parchment. Mix the cherries and 50g of the polenta, then set aside.
• In a large bowl, combine the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the remaining polenta, the almonds, baking powder, yogurt, orange blossom water, orange juice and cherry mix, and stir everything until just combined. Tip into the tin, smooth the top and bake for 45 mins or until a skewer comes out clean.
• Meanwhile, make the syrup. Boil the orange juice and sugar for a few mins until the sugar has dissolved. Remove from the heat, add the orange blossom water and let cool. When the cake is done, remove from the oven and pour over the syrup. Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely.
• To make the cherry icing, put the cherries and icing sugar in a small food processor and blend until smooth. Drizzle all over the cake, then top with whole cherries. Will keep for up to 5 days in a cake tin.

GLUTEN-FREE APPLE AND SOUR CHERRY CAKE

Steps:

• Preheat oven to 180c. Line 22cm cake tin with baking paper. Peel apples and slice into thin pieces.
• Whisk eggs, lemon zest and sugar until thick and creamy (about 8 minutes).
• GraduallY fold in flour. The batter should be the consistency of sour cream.
• Pour oil in the pan.
• Arrange apples and cherries in the bottom of oiled pan. Pour the batter evenly over the fruit.
• Bake the cake for about 40 minutes or until golden and cooked when tested.
• Rest cake on rack for about 5 minutes before turning cake upside down on to a plate. Sprinkle with cinnamon sugar and serve warm with whipped cream.