Gluten Free Apple And Sour Cherry Cake Recipe

Ingredients for Gluten Free Apple And Sour Cherry Cake

• 2-3 medium apples (approx. 400g), peeled and thinly sliced
• 3 large eggs
• Zest of 1 lemon
• Caster Sugar
• Gluten Free Self Raising Flour
• Vegetable Oil
• Cherries
• Cinnamon sugar (2 tbsp sugar mixed with 1 tsp cinnamon)

How to Make Gluten Free Apple And Sour Cherry Cake

1. Preheat oven to 180°C (350°F).
2. Grease and flour a 22cm (8.5 inch) springform cake tin. Alternatively, line the bottom with parchment paper.
3. Peel and thinly slice 2-3 medium apples (approx. 400g).
4. In a large bowl, whisk together 3 large eggs, the zest of 1 lemon, and 150g granulated sugar until pale and thick.
5. In a separate bowl, gently whisk together 150g gluten-free flour blend (ensure it's suitable for cakes), 1 tsp baking powder, and a pinch of salt.
6. Gradually fold the dry ingredients into the wet ingredients until just combined. The batter should be thick, similar to sour cream.
7. Pour 2 tbsp vegetable oil into the prepared cake tin.
8. Arrange the sliced apples and 150g fresh or frozen sour cherries evenly over the bottom of the oiled tin.
9. Pour the batter evenly over the fruit.
10. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
11. Let the cake cool in the tin for 5-10 minutes before running a knife around the edges to loosen.
12. Carefully remove the cake from the tin and invert it onto a serving plate.
13. Sprinkle generously with cinnamon sugar (mix 2 tbsp sugar with 1 tsp cinnamon) and serve warm with whipped cream or vanilla ice cream.