Cherry Cake recipe

  • 200g Pure margarine 
  • 200g brown sugar
  • 1 large banana mashed
  • 160g gluten free self-raising flour
  • 40g polenta flour
  • 1/2 teaspoon baking powder
  • 100g glaced cherries, halved
  • 120g fresh cherries, stoned and halved
  • 50g ground almonds
  • 10 - 12 tablespoons semi-skimmed milk (or use almond milk for a milk free diet)

  • Pre-heat the oven to 180ºC.
  • Cream the margarine and sugar together.  Add in the mashed banana.  Mix well.
  • After sifting the flour and baking powder, fold this into the mixture.
  • Add the cherries and ground almonds.  Now add the milk but only use as much as you need to create a smooth mixture.
  • Pour into a baking tin and bake for 50 minutes, then for a further 20-30 minutes covered in foil.
  • To store, you could slice this into individual portions, wrap in cling film and store in the fridge.