The days are getting shorter and the nights chillier, fall is definitely upon us in Ontario; you can feel it, see it and even smell it. We had a fire last night in our wood burning fire place! I even put closed toe shoes on today. I say it every year: I’M NOT READY!!! Is it just me or do you also feel that time is even a bit faster these days — where did the summer go?
Several friends and family have now gone gluten free, some by choice and some by necessity. Even at our house we try to limit our Gluten intake, so I’m always on the lookout for new gluten free, beautiful and tasty dessert recipes.
My friend Charlie at Hotly Spiced made this wonderful Gluten Free Sour Cherry Cake a while back and I knew I had to make it as soon as I saw her post! Thanks Charlie! The cake is moist, and the texture is perfect. It reminded me a little of a semolina cake, but with a finer texture. I usually have a dislike to the flavour of gluten free flours, so I made a few alterations which worked out famously; I added lemon rind, lemon essence and because I was short on butter, substituted cream cheese for the missing weight — I hope you don’t mind Charlie! It was absolutely wonderful and it’s going on my list of ‘Go-To’ Gluten Free desserts!
Gluten Free Cherry Cake
Serves 6-8 from an 20 cm or 8″ spring form pan
- 75 g softened butter
- 25 g softened cream cheese
- 1/2 cup castor sugar (super fine sugar, but not icing sugar)
- 1/2 tsp vanilla extract
- 1/2 lemon rind
- 1/2 tsp lemon essence
- 2 free-range eggs at room temperature
- 1/2 cup GF flour
- 3/4 tsp GF baking powder
- Pinch of salt
- 37 g almond meal
- 1 tbsp buttermilk (or cow’s milk)
- 1 cup cherries
- Pre-heat your oven to 180° C (375° F).
- Prepare a 20 cm (8 inch) spring form pan by spraying with non-stick cooking spray and lining the bottom with parchment paper.
- Beat the butter and cream cheese together until they are as white and fluffy as can be (this takes several minutes). Once you’ve reach the light fluffy consistency, gradually add sugar. then add the vanilla and continue to beat until incorporated. Add the egg and beat in until well combined.
- Sift the flour, baking powder and salt together and using a wooden spoon, mix into the butter fluff. Then fold in the almond meal and buttermilk.
- Pour the batter into the prepared tin and smooth the surface.
- Drain the cherries then scatter across the top of the cake. (No need to be decorative as they will sink during the cooking process).
- Place in the oven for 30-40 minutes or when your cake tester comes out clean.
- Remove the cake from the oven and allow to cool in the tin.
- Serve with dusted icing sugar and cherry sauce (or ice cream, whipped cream etc.