A cake to make on a cool afternoon

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. a glace cherrycake, cutMakes 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 eggshellsPre-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. cherries, rinsedMeasure 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. in the mixerDust the cherries with a little flour to stop them sticking together, then lightly fold the cherries into the cake mix. ready to go into the ovenTurn into the prepared tin and level the surface. Bake for about 1½ to 1¾ hours, or until a skewer comes out clean. just out of the ovenLeave the cake to cool in the tin for 10 minutes. Turn out, and leave to cool on a wire rack. plateful5 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

mary berry's ultimate cake book 20-1-14


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

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
A cake to make on a cool afternoon #Recipe by #MaryBerry via @Spanish_Valley #baking http://wp.me/p3dYp6-1LR

11 thoughts on “A cake to make on a cool afternoon

  1. David Gudgeon

    Hi Sandra

    Looks fantastic and it’s gluten free.

    Certainly will give this a try.

    Keep the gluten free recipes coming.

    Kind Regards David

    David Alan Gudgeon +447887745997 Sent from my iPhone



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