So light and fluffy, this cake bursts with juicy cherries and has a moist light crumb…did I mention its light too!
It’s the kind of cake that’s got the bonus of being gluten free too and makes use of whatever beautiful fruits you currently have at hand.
I’ve been playing around with some sour cherries at school of late… Ok we are playing around with a lot of things in the current pastry module…some of which will be up & coming soon…promise!
Not only do those little dark mouthfuls burst with flavour, but that sultry liquid that can be adapted for a few more uses down the track (perhaps a roast duck breast with dark cherry sauce? Or as a homemade jelly with some vanilla bean ice cream, or even frozen into little cubes and (left for another day?)
Time: 1hr 15 mins
Sour cherry cake-adapted from my flourless chocolate torte here We’ve also been playing around with cherry Frangipane tarts at school at Tafe, so I’m taking the best of both recipes and combining them for you!
1 cup-sour cherries drained of the can juices
1 cup almond meal
1/2 cup rice flour
2 eggs-lightly beaten together,
200g softened Butter
1 cup Caster Sugar
1 tbsp of baking powder
Milk as needed,
Icing sugar to dust
You’ll also need a cake tin-pre greased and dusted with some rice flour, mixing bowl, small sieve or some muslin, a wire rack, wooden spoon and measuring cups.
Preheat the oven to 180C (356F)
Firstly, cream the butter & sugar in the mixing bowl using the wooden spoon,
Slowly add in the lightly whisked eggs and continue to stir until smooth,
Fold in almond meal & rice flour along with the baking powder,
Add a tiny splash of milk to loosen the mixture too, then fold in drained cherries, until all the mixture is incorporated.
Fill the pre-greased baking. (Optional reserve a few Cherries to dot over the top too.)
Bake for 35-40 mins or until the top is golden brown and the cake has come away from the sides of the pan.
Rest until cool on a wire rack, dust with icing sugar and serve.