Gluten Free Cherry & Almond Cake


Recipe by Honeybuns

The team here at Honeybuns loved this cake when we tested the recipe. Serve it warm with a scoop of ice cream or drizzle of cream, but its equally delicious cold.

Gluten free cherry and almond cake recipe
Cherry and almond cake recipe

Gluten Free Cherry & Almond Cake
Gluten Free Cherry & Almond Cake
Print Recipe
Gluten Free Cherry & Almond Cake
Gluten Free Cherry & Almond Cake
Print Recipe
  • 165 g glace cherries
  • 175 g butter softened
  • 175 g golden caster sugar
  • 3 eggs
  • 50 g polenta
  • 1 tsp baking powder gluten free
  • 125 g ground almonds
  • 1 tsp almond extract
  • 1 tbsp milk
  • 1 handful flaked almonds
  1. Preheat the oven to 170°C/ Gas 3. Lightly grease and line a 20cm round loose bottomed cake tin.
  2. Wash, dry and roughly chop the glace cherries into a mix of halves and quarters. Place them into a small bowl and add tablespoon of polenta. This helps prevent the cherries sinking when baking.
  3. Add the butter and sugar into a large mixing bowl, and using a handheld whisk cream them together the butter until light and fluffy. Beat in the eggs one at a time. Next carefully fold in the polenta, baking powder and ground almonds with a spoon or spatula. All the ingredients should be well incorporated.
  4. Next, stir in the almond extract, milk and the chopped glace cherries. Pour the mix into the cake tin making sure it’s evenly spread. Scatter the flaked almonds over the top.
  5. Pop it into the oven and bake for 30 to 40 minutes until a skewer comes out clean. The cake should be well risen and golden in colour. Leave it to cool for 10 minutes before removing it from the tin.
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