Gluten Free Cherry and Almond Cake

Completely free of gluten, this classically flavoured cherry and almond cake is a perfect tea time treat


3 eggs, lightly beaten

200g caster sugar

100g unsalted butter, melted

125ml olive oil

125g ground almonds

75g polenta

100g gluten free plain flour or rice flour

1 tsp baking powder

Zest of two limes

25ml Kirsch (optional)

100g cherries, halves and stoned

15g toasted flaked almonds

  1. In a large bowl, whisk together the eggs and sugar until light and creamy.

  2. Whisk in the butter and oil.

  3. Fold through the almonds, polenta, flour and baking powder.

  4. Fold in the Kirsch and lime zest.

  5. Pour into a greased and lined 22cm cake tin.

  6. Top with the cherry halves and flaked almonds.

  7. Bake in the Miele Combination Steam Oven on Cake Plus at 150oC for 45-50 minutes. Alternatively, bake in a Miele Oven on a wire rack on Conventional 160oC for 45-50 minutes.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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