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Gluten Free Cherry Almond Traybake
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4.5 from 4 votes

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.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Baking, Dessert
Cuisine: Worldwide
Keyword: cake, cherries, cherry, gluten free, sponge cake, traybake
Servings: 12 -16 squares
Author: Jane Saunders | LittleSugarSnaps


For the Roasted Cherries

  • 350 g/ 12 1/2oz Fresh cherries (about 35)
  • 1 tbsp Caster sugar

For the Cake

  • 180 g/ 3/4 cup Butter - softened
  • 100 g/ 1/2 cup Golden caster sugar
  • 80 g/ 1/3 cup Light brown sugar
  • 120 g/ 1 cup (4 1/4 oz) Gluten free Plain flour (I used Dove's Farm)
  • 120 g/ 1 cup (4 1/4oz) Ground almonds
  • 3/8 tsp Xantham Gum (omit if your flour blend already contains xanthan gum)
  • 1 1/2 tsp Baking powder (Gluten free)
  • 3 Large eggs (preferably free range)
  • 3 tbsp Whole (full fat) milk
  • 3/4 tsp Vanilla extract
  • 30 g/ 1/3 cup Flaked almonds


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 1/3 of the mix into the tin, level using the back of a metal spoon and top with 1/3 of the roasted cherries
  • Repeat with another 1/3 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)