Gluten-Free Fresh Cherry Cake

Scottish cherry season is here and Scotty Brand kindly sent us some cherries to enjoy. We’ve had them in pancakes, in a cherry tart and an Eton Mess. So what to try next? a gluten-free polenta cake.

I left these quite chunky to get the full fresh cherry taste when biting in, the icing is dark here as these cherries were very juicy.

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Ingredients

300g Scotty Brand cherries, stoned and roughly chopped
250g polenta
250g sugar
4 large eggs
100g ground almonds
2 ½ tsp baking powder
150ml pot natural yoghurt
1 tsp orange blossom water

For the cherry icing
50g cherries stoned, plus extra cherries on stalks to serve
175g icing sugar

Method

Heat oven to 160C/140C fan/gas 3.
Great a 23cm cake tin and line with baking parchment.
In a large bowl, combine the yoghurt, sugar and mix with an electric whisk.
Add the eggs, one at a time, mixing well between each addition.
Add the polenta, almonds, baking powder, cherries and orange blossom water.
Stir until fully combined,
Pour into the tin, smooth the top and bake for 45 mins or until a skewer comes out clean.
When the cake is fully cooked, remove it from the oven and transfer it to a wire rack to cool completely.
Put the cherries and icing sugar in a small food processor and blend until smooth. Drizzle all over the cake, then top with whole cherries.

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Cherry Blossom Cake

Perfect for afternoon tea this gluten-free cherry blossom cake

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Course afternoon tea, cake

Ingredients

300 g cherries stoned and roughly chopped
250 g polenta
250 g sugar
4 large eggs
100 g ground almonds
2 ½ tsp baking powder
150 ml pot natural yoghurt
1 tsp orange blossom water
For the cherry icing
50 g cherries stoned plus extra cherries on stalks to serve
175 g icing sugar

Instructions

Heat oven to 160C/140C fan/gas 3.
Great a 23cm cake tin and line with baking parchment.
In a large bowl, combine the yoghurt, sugar and mix with an electric whisk.
Add the eggs, one at a time, mixing well between each addition.
Add the polenta, almonds, baking powder, cherries and orange blossom water.
Stir until fully combined,
Pour into the tin, smooth the top and bake for 45 mins or until a skewer comes out clean.
When the cake is fully cooked, remove from the oven and transfer to a wire rack to cool completely.
Put the cherries and icing sugar in a small food processor and blend until smooth. Drizzle all over the cake, then top with whole cherries.