Cherry Cake Two Ways – Gluten free or not

This buttery, almond flavoured cherry cake is an old family favourite! I’ve recently found it works just as well in this gluten free version made with almond and coconut flour.

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Cherry Cake
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 2 hours
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 2 hours
Servings
people
Ingredients
Instructions
  1. Set oven to 375°. Line a 9" square baking dish with parchment paper. Pit 2 cups of fresh cherries, or thaw and drain 2 cups of frozen. Beat whites until stiff in mixer before it's contaminated with butter, then set aside in another dish.
  2. Cream butter. Add sugar and egg yolks and almond extract and whip vigorously. Mix in flour(s) and salt.
  3. Fold half of beaten egg whites into the batter with a spatula - not with the beaters! It will lighten the batter to allow you to fold in the rest of the egg whites without losing their fluffyness.
  4. Spread into prepared pan. Stud with cherries. Don't skimp!
  5. Bake for 30 minutes at 375°
  6. Let cool on a wire rack until you can lift it out of the pan to continue cooling. Enjoy!
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