Gluten-Free Cherry Cake
With the right recipe, giving up gluten is no problem at all: try this delicious gluten-free cherry cake from Spoonsparrow!
Ingredients
- 500 g cherries
- 1 Organic Orange
- 150 g butter
- 75 g raw cane sugar
- 1 pinch salt
- 4 eggs
- 125 g buckwheat flour
- 125 g cornmeal
- 1 tsp gluten‑free baking powder
- 75 ml milk (1.5% fat)
Instructions
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1.
Wash and pit the cherries, set aside. Rinse the orange hot, dry it, and finely grate its zest.
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2.
Cream butter with sugar, orange zest, and salt until fluffy. Gradually fold in the eggs. Mix buckwheat flour, cornmeal, and baking powder; alternately stir into the batter with milk to create a smooth, spreadable dough. If needed, grease a springform pan and pour the batter in, smoothing the surface. Evenly scatter cherries over the batter.
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3.
Bake the gluten‑free cherry cake in a preheated oven at 180 °C (160 °C fan or gas level 2–3) for about 50 minutes, checking with a toothpick. Remove, let cool completely, release from the pan, and cut into pieces to serve.
