Ingredients :
- Streusal Topping
- 25 grams plain / gluten-free flour
- 25 grams ground almonds
- 50 grams granulated sugar
- 25 grams butter / sunflower spread
- Cherry Cake
- 2 tbsp ground flax seed
- 6 tbsp warm water
- 125 grams softened butter / sunflower spread
- 125 grams granulated sugar
- 30 ml water or milk
- 75 grams ground almonds
- 1 tsp almond extract
- 75 grams plain / gluten-free flour
- 1/2 tsp (rounded) baking powder
- 1/4 tsp xanthan gum if using gluten-free flour
- 300 grams fresh cherries, halved and stoned
- Extra Topping
- 50 grams flaked almonds
- icing sugar / powdered sugar
Method :
- Mix the ground flax and water in a small bowl or cup and set aside for 15 minutes until gelatinous (you can use 2 eggs in place of this and ignore this step)
- Meanwhile preheat the oven to gas 4 / 180C / 350°F and grease & line a 20cm cake tin
- Make the topping first by mixing the flour, ground almonds and sugar together. Rub in the butter with your fingers until the mixture resembles crumbs. Set aside
- For the cake, cream the butter and sugar together in a large bowl
- Add the flax mixture and the milk (or 2 eggs), half of the ground almonds and stir in, then add the rest of the ground almonds and the extract and mix together
- Add the baking powder and xanthan gum if using to the flour, then fold into the rest of the cake batter
- Pour the cake batter into the tin and even it out with the back of a spoon
- Spread the cherries over the top of the cake batter
- Sprinkle the streusal topping over the cherries and add the flaked almonds on top of that if desired
- Bake for 45 - 55 minutes or until the almonds / topping is slightly golden and a skewer inserted into the middle of the cake comes out clean
- Let stand in the tin for 10 minutes before releasing. Dust with icing sugar if desired before serving
- A lovely dessert served warm with custard or ice cream
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