Gluten Free Sour Cherry Cake

Sour Black Cherries

Gluten Free Sour Cherry Cake

Cherries are wonderful pockets of juicy bursts. In this country at least though they can be quite expensive. I am an advocate of fresh fruit but in this instance I want to big up the qualities of tinned cherries. They have a long history in cakes so for example the black forest gateaux makes use of them. I can also see the reason why tinned cherries are used as they have a sourness that is not as pronounced perhaps in fresh cherries. Let me know what you think as I use tinned cherries in this recipe. 

Tinned fruit!

Ingredients:

125g dairy free margarine

150g caster sugar

2 eggs

35g ground almonds

155g self raising gluten free flour

90g plain gluten free flour

125ml rice milk

425g black cherries in light syrup

Baba Tin

Preheat the oven to 180C. Grease and flour a fluted baba tin and pop into the fridge. In a large mixing bowl cream the margarine and sugar together. Beat in the eggs one at a time. Fold in the almonds and then alternate between the flours and milk. 

Lovely Cherries

Drain the cherries and add the cherries to the mix and fold in. 

More Cherries

Pour the mix carefully into the prepared tin and smooth down to ensure it is even. 

That baba tin

Pop into the oven for 45 minutes and leave in the oven for 10 minutes before tipping out. 

Sour Cherry Cake

This cake does not need any fancy icing on it since the shape of the cake provides the fanciness. 

Moist and light

So, did you have trouble finding a baba tin?