Gluten Free and Dairy Free Lemon Cherry Cake

This is one of my favourite desserts. I love cherries and anything that has some of that lovely lemony sourness. The cake is made with olive oil, eggs and ground almonds, so you could argue it’s more heart healthy than the average cake. Maybe. Sure who cares? It tastes great.

abitmorveg

This lemon cherry cake is one of my favourite abitmoreveg recipes and one of my favourite sweet treats/desserts. I have made it countless times at this stage. I came up with the recipe before going gluten-free. I was trying to get myself to do a detox but wasn’t quite managing to start it so I was giving up things bit by bit. Anyway I’m delighted I came up with this. It’s a keeper.

lemon cherry cake
Gluten-free and dairy free – but don’t let that put you off, this lemon cherry cake is one of my favourite treats.

It might be stretch to say this is a healthy treat as it does contain a whopping 175g of caster sugar but it is full of good fat from the olive oil and ground almonds, and it is delicious. Also it is always handy to have delicious gluten free dessert recipe to hand.

And isn’t it nice to start the new year (or end the week) on a sweet note.

So ground almonds or almond flour as people following a “Paleo” diet seem to call it, is a protein and nutrient dense flour. Searching online you see some people are very much in favour of it while others seem to think it’s very over-rated. All I know is that I have often used it as a replacement for flour when I’m doing a long (i.e. at least 2 months) detox and I’ve felt much better using it. You can find more information on the health benefits of almonds here.

Now recipes which use olive oil as a replacement for butter will advise you to use olive oil that isn’t the extra virgin olive oil kind which normally tastes so strong that it can overpower the sweet taste of the cake. OK, this is true if you are using an extra virgin olive oil bought from a deli or one that has a really strong taste, but being honest about it these oils vary greatly in just how “olivey” they truly are, and if you are buying extra virgin olive oil from your local supermarket and it has a very mild taste you can get away with using this. How healthy is the oil if it’s this mild? I don’t know really but personally, unless it’s fantastic quality, I much prefer the more neutral tasting oils.

I’ve since found out that the reason they say to use regular olive oil is because it is less viscous (thick) than regular olive oil – and yes regular olive oil does work better here. But in a pinch you’ll get away with using the extra virgin type. The cake will just have more of a custard-like texture.

Cherries are also full of goodness. I leave them un-pitted in the cake because I think they hold their flavour better this way but it can also be made with pitted cherries. Also, let’s face it, it’s much faster this way.

Ingredients for a gluten and dairy free lemon cherry cake.
Almonds, sugar, eggs, olive oil, vanilla extract, baking soda, salt, lemon and cherries – altogether make a delicious gluten-free and dairy-free cake.

Gluten Free and Dairy Free Lemon Cherry Cake

Makes a 9" cake

Ingredients

  • 175g caster sugar
  • 2 medium-sized eggs
  • 75ml regular olive oil
  • zest of 1 lemon
  • juice of 1.5 medium-sized lemons (approx.)
  • 150g ground almonds
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 teaspoon best quality vanilla extract
  • 400g cherries

Instructions

  1. Preheat the oven to 160° C.
  2. Grease a 9″ cake tin with a little oil and line the bottom with grease-proof paper.
  3. Beat the eggs into the sugar until you have a creamy butter-like consistency. Next beat in the lemon zest. Next add in the olive oil and beat until it is well mixed in.
  4. Stir the baking soda and salt into the ground almonds and then beat this into the sugar-egg-oil mix. Next beat in the vanilla extract.
  5. Next stir in the lemon juice, tablespoon by tablespoon. You need to add enough that you have a sweet but strong lemon taste from the batter but not so much that the batter turns to liquid. It should be a little thick still when it’s done.
  6. Pour the batter over the cherries and bake in the oven for 60 minutes.
  7. When done remove from the oven. Leave to cool. Then turn it out on a plate and dust with icing sugar. You can serve this while it's still warm though.
http://twimii.com/recipes/gluten-free-dairy-free-lemon-cherry-cake/

lemon cherry cake pre-bake
Out of the juice of 1 1/2 lemons there was about a tablespoon of juice left when the cake batter was the right consistency.
Put the cake on a plate.
Cake out of the oven, leave to cool some, then turn it out upside-down on a plate.
A slice of gluten and dairy free lemon cherry cake.
A slice of gluten and dairy free lemon cherry cake. Yumminess.

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