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Home » Baking

Gluten Free Cherry Almond Traybake with Roasted Cherries

July 18, 2018 by Jane Saunders 8 Comments

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This Gluten Free Cherry Almond Traybake has great texture mixed with wonderful flavours. Fresh, roasted cherries add a delightfully intense fruity burst of spirit to the cake that is hard to resist.

Gluten Free Cherry Almond Traybake cut into squares on a baking sheet.

Every so often I hear of another friend, family member or acquaintance that has been advised to follow a gluten-free diet. It makes me sad, not just because it means that person has been unwell, but also because it means they will most likely miss out at some point. Although restaurants have rallied over the last decade, offering gluten-free, nut-free, vegan and vegetarian options, sooner or later the gluten-free amongst us will wind up at a party or event that doesn’t cater for their dietary needs.

When a person close to my heart was diagnosed as gluten intolerant late last year, I decided that it was high time I learned a few new kitchen skills and attempted to develope a few trusty gluten-free and vegan bakes. I never want to be the hostess who has failed to provide for all of my guests. As it happens, I created a great winter gluten-free bake for my friend, but that recipe is parked until the weather cools significantly… stay tuned.

Today it’s all about the cherries.

Fresh cherries with a bowl of yoghurt.

I could never let cherry season pass by without creating a treat with them and this Gluten Free Cherry Almond Traybake is it. But there’s a twist. Of course, there’s a twist. I’ve switched out the more typical glacé cherries for fresh sweet cherries that have been roasted to intensify their flavour. They add a burst of pure flavour to the cake that’s a total delight. Believe me, this simple switch-in knocks a cake made with glace cherries out of the park. Don’t get me wrong, this traybake is still lovely made with glacé cherries, but it’s just on another level entirely when made with freshly roasted cherries instead.

Cherry and Almond Traybake cake on a baking sheet before being cut up.
A cherry and almond cake dusted with icing sugar and cut into squares.

I’ve made this Gluten Free Cherry Almond Traybake at least 4 times in the last 3 weeks. I’ve tried this cake with both the roasted cherries and glacé cherries. I farmed chunks out to friends. You could say it’s been well tested.

What this Gluten Free Cherry Almond Traybake delivers (apart from those glorious cherries) is a light, bouncy and moist cake. I’ve used equal parts gluten-free flour and ground almonds. The result is a great textured cake with a gentle almond flavour that is just perfect when paired with those (sigh…) roasted cherries. It’s a wonderful cake to make whilst the season allows and for the rest of the year we can resort to those glacé cherries.

Looking for more traybake recipes? Browse my collection to find your next tasty treat.

Gluten Free Cherry Almond Traybake

Gluten Free Cherry Almond Traybake with Roasted Cherries

Jane Saunders
Fresh, roasted cherries add a delightfully intense fruity burst of spirit to this Gluten Free Cherry Almond Traybake.
4.5 from 4 votes
Print Pin Rate
Course: Baking, Dessert
Cuisine: Worldwide
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 12 -16 squares
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Ingredients

For the Roasted Cherries

  • 350 g/ 12 ½oz Fresh cherries (about 35)
  • 1 tablespoon Caster sugar

For the Cake

  • 180 g/ ¾ cup Butter – softened
  • 100 g/ ½ cup Golden caster sugar
  • 80 g/ ⅓ cup Light brown sugar
  • 120 g/ 1 cup (4 ¼ oz) Gluten free Plain flour (I used Dove’s Farm)
  • 120 g/ 1 cup (4 ¼oz) Ground almonds
  • ⅜ teaspoon Xantham Gum (omit if your flour blend already contains xanthan gum)
  • 1 ½ teaspoon Baking powder (Gluten free)
  • 3 Large eggs (preferably free range)
  • 3 tablespoon Whole (full fat) milk
  • ¾ teaspoon Vanilla extract
  • 30 g/ ⅓ cup Flaked almonds

Instructions

For the Roasted Cherries

  • Preheat the oven to 150C/ 300F/ GM2 and line a baking tin with parchment
  • Pit the cherries, cut in half and drop into the baking tin
  • Sprinkle the sugar over the cherries and bake for 45 minutes. They will be slightly shrivelled and syrupy. Set aside to cool

Make the cake

  • Preheat the oven to 180C/ 350F/ GM4 and line a deep sided square (8″ x 8″) baking tin with parchment
  • Weight out the flour, ground almonds, xantham gum and baking powder into a bowl and mix
  • In a medium bowl cream the butter and sugars together using electric beaters
  • Crack the eggs into a jug, beat with a fork, then add to the creamed butter & sugar a little at a time, beating well between additions (this helps reduce the risk of the batter splitting)
  • Add the milk and vanilla extract and beat again
  • Tip the flour mix into the batter and beat gently and briefly, until just combined
  • Spoon ⅓ of the mix into the tin, level using the back of a metal spoon and top with ⅓ of the roasted cherries
  • Repeat with another ⅓ of batter and cherries, then top with the remaining batter and fruit. Scatter the almonds over the top of the cake and bake for 25-30 minutes, until a skewer poked into the centre of the cake comes out clean
  • Allow to cool completely in the tin, then carefully remove from the tin and loosen the parchment
  • Just before serving dredge with icing sugar and cut into squares
  • Keeps for 2 days in an airtight container. Store in a cool place (but not the fridge)
Tried this Recipe? Pin it Today!Mention @littlesugarsnap or tag #littlesugarsnaps!
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Reader Interactions

Comments

  1. Greg

    October 16, 2018 at 10:10 am

    3 stars
    ‘gluten free flour’
    Please can you say if this is plain or self-raising?
    (Can’t give a rating as I can’t make it yet 🙂 )

    Reply
    • Jane Saunders

      October 16, 2018 at 9:57 pm

      Good point – it is plain flour – I’ll update the recipe now. Thanks for letting me know my oversight.

      Reply
      • Greg

        October 17, 2018 at 9:44 pm

        5 stars
        Hi again.
        This recipe is delicious. I’m not celiac but I have friends who are, and I have a love of cherry almond desserts.
        I doubled the recipe and added a layer of cherry jam, because I experiment with recipes.

        It has such lovely texture, very light and fluffy and really tasty thank you so much! 🙂

      • Jane Saunders

        October 18, 2018 at 5:28 pm

        Hi Greg, thanks so much for letting me know how you got on with the recipe – it really does make my day to hear that people have been enjoying my creations. I’m not on a restrictive diet, but I have been pushing myself to create some allergy-friendly bakes this year – this was the first gluten-free – I tested, tested, tested and tested some more to ensure it would please. I’m hoping to get at leats another GF recipe out before 2018 is through – stay tuned and thanks again.

  2. Alyssa

    July 19, 2018 at 9:49 pm

    5 stars
    Cherry and almond flavors together is one of my very favorites. Love this cake!

    Reply
    • Jane Saunders

      July 19, 2018 at 10:05 pm

      Thanks Alyssa

      Reply
  3. Taryn

    July 19, 2018 at 9:05 pm

    5 stars
    The combination of cherries and almond is SO delicious. Thanks for a great recipe!

    Reply
    • Jane Saunders

      July 19, 2018 at 9:37 pm

      No problem Taryn – I’m pleased you like it.

      Reply

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