Cherry and almond have always been the classic flavours of a bakewell, but this cake is a refreshing take on that old-school recipe. Using gluten-free flour and ground almonds, this is a great recipe for those with an intolerance to gluten…
SERVES 6
- 140g gluten-free flour
- 200g almond flour
- 250ml almond or plant milk
- 125ml maple syrup
- 125ml melted coconut oil
- 1 tsp baking powder
- Half tsp bicarbonate of soda
- Small pinch of pink Himalayan salt
- 1 vanilla pod, scraped
- 300g cherries, halved and pitted, saving a few whole ones to serve
- Preheat the oven to 180C/gas 4.
- Line a 20cm cake tin with greaseproof paper or use a good-quality silicone mould.
- Add all of the ingredients, apart from the cherries, to a food processor and blend everything together for approx. 5 mins until well incorporated.
- Pour the mixture into the cake tin, then carefully arrange the cherries on top, making sure that every bite will have a cherry in it.
- Bake in the middle of the oven for 35 mins. For the last 5 mins, place the cake under a preheated grill to give the cake a golden brown finish.
- Remove from the oven and transfer to a wire rack to cool. This cake is delicious with a good helping of vanilla custard. Serve with fresh cherries on top.
Happy Food: Fast, Fresh, Simple Vegan by Bettina Campolucci Bordi, published by Hardie Grant