Gluten Free Cherry Almond Traybake with Roasted Cherries
Fresh, roasted cherries add a delightfully intense fruity burst of spirit to this Gluten Free Cherry Almond Traybake.
Servings: 16 squares
Calories: 230kcal
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 milk 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)
Nutrition
Calories: 230kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 87mg | Potassium: 126mg | Fiber: 2g | Sugar: 15g | Vitamin A: 344IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
