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Cherry and almond cake

(Gluten free)


  • 1 cup unsalted butter, softened
  • 1 cup golden caster sugar
  • 2 teaspoons almond extract
  • 4 medium eggs
  • 1 ¾ cup ground almonds
  • ½ cup plain, gluten free flour
  • 1 ½ teaspoons gluten-free baking powder
  • 7 oz canned cherries, cut in half
  • 4 tablespoons flaked almonds
  • 3 tablespoons turbinado sugar


  1. Preheat the oven to 340°F
  2. Take an 8 inch, loose-bottomed cake pan. Grease well and line with parchment paper.
  3. In a large bowl, cream together the butter and the golden caster sugar using the BLACK+DECKER® kitchen wand™ whisk attachment. Whisk for about 5-6 minutes until it becomes light and fluffy.
  4. Add in the almond extract, then continue to whisk while adding in the eggs, one at a time.
  5. Fold in the ground almonds, flour and baking powder with a spoon.
  6. Then gently fold in the cherries.
  7. Spoon into the prepared cake pan and smooth with the back of the spoon
  8. Sprinkle the almonds on top and the turbinado sugar.
  9. Place in the oven and cook for 35-40 minutes, until an inserted toothpick comes out clean.
  10. Leave to cool in the pan for 20 minutes, before removing and placing on a rack to cool further.

(These also work well in small individual paper loaf pans - makes 6-8 but will need less cooking - check after 20 minutes)