This is the sort of cake I like to make: all the ingredients go into one bowl at the same time, a quick stir, pour it in the cake tin and pop it in the oven. That’s it.

And this has glace cherries… a favourite of mine since childhood. Makes one 20cm cake

200g glace cherries
275g gluten-free self-raising flour
75g ground almonds
2 tsp gluten-free baking powder
225g soft margarine
225g caster sugar
4 eggs Pre-heat the oven to 160°C/325°F/Gas 3. Lightly grease and, using greased greaseproof paper, base line a 20cm deep round cake tin

Cut each cherry into quarters, put in a sieve and rinse under running water. Allow to drain, then dry thoroughly on kitchen paper. Measure all remaining ingredients into a large bow, beat well for one minute to mix thoroughly. This can be done by hand or in a mixer. Dust the cherries with a little flour to stop them sticking together, then lightly fold the cherries into the cake mix. Turn into the prepared tin and level the surface. Bake for about 1½ to 1¾ hours, or until a skewer comes out clean. Leave the cake to cool in the tin for 10 minutes. Turn out, and leave to cool on a wire rack. 5 to remember
un revuelo rápida – a quick stir
las cerezas glace – the glace cherries
en curatos – into quarters
la superficie – the surface
dejar enfriar – leave to cool

Want to make something else sweet? Try these:-
Canela apple cake
A sweet and sour cranberry cake
Oh so sticky… chocolate flapjack

This is our gluten-free version of the English Cherry Cake recipe from Mary Berry’s Ultimate Cake Book [UK: BBC Books]