Gluten-Free Sour Cherry Cake

Last week the weather in Sydney warmed up to the point where it had me totally convinced Spring had already arrived (today I have no such delusions).  When the weather warms up after the winter months you tend to want to come out of hibernation and get together with your friends.

Gluten-free Sour Cherry Cake

Gluten-free Sour Cherry Cake

On Sunday my cousin Pip, and her husband and their children came for lunch.  The weather was so wonderful we were able to eat outside.  I had a busy Saturday and then Saturday night we were round at Mr Competitive’s house so I didn’t actually start any cooking or shopping until Sunday morning.

Decorated with a strawberry!

Decorated with a strawberry!

I was up early and I headed out to the shops and bought everything I needed including some jonquils to give that touch of Spring to the table.

A touch of Spring

A touch of Spring

For an appetiser I wrapped fresh rocket and a slither of taleggio cheese in a slice of proscuitto.  These are so quick and easy to do and a lovely way to start a Sunday lunch.  When I made them I covered them in cling film and put them in the fridge however I should have removed them about half an hour before the guests arrived so the cheese had a chance to come to room temperature – next time!

Fresh rocket and Taleggio cheese wrapped in prosciutto

Fresh rocket and Taleggio cheese wrapped in prosciutto

The main course was a pork belly roasted for a couple of hours and then served on a bed of rice with a caramelised vinegar sauce and a side dish of some steamed green beans.

I dried out the pork skin by leaving it uncovered in the fridge then sprinkling it with salt for half an hour then wiping off excess salt before placing in the oven

I dried out the pork skin by leaving it uncovered in the fridge then sprinkling it with salt for half an hour then wiping off excess salt before placing in the oven

I was very happy with the pork.  The crackle was full of crunch and the caramelised vinegar cut through the richness of the pork.  I’ve blogged this recipe before and you can find the recipe here.  There’s a chance I overcooked the beans but that’s only because we were outside on the terrace enjoying a glass of Chardonnay and swapping some fabulous stories – straining the beans could wait.



Pork belly with caramelised vinegar

Pork belly with caramelised vinegar

Where I have two older children and then a younger child, my cousin has one older child and two younger ones.  Her older son was away at Uni so he didn’t come and neither did Arabella and Archie as they were doing their ‘independent adult’ thing.  So we had three little ones and I knew they wouldn’t be up for a slice of pork with a vinegar sauce so I cooked them some chipolatas and they had them with bread rolls.

Sausages for the kids.

Sausages for the kids.

Pip kindly offered to make dessert.  She brought meringues for the children and a gluten-free sour cherry cake for dessert.  (Except that she couldn’t find sour cherries so she made it with tinned cherries).

It’s a very light cake with good texture coming from the ground almonds and the cherries soft and sweet.  It’s a cake that doesn’t need frosting and we enjoyed it lightly dusted with icing sugar and with some cream on the side.

Next time I'll iron the table cloth

Next time I’ll iron the table cloth

Sour cherry cake

Sour cherry cake

Meringues with whipped cream

Meringues with whipped cream

Pip forwarded her recipe to me so I can share it with you:

Dusted with icing sugar

Dusted with icing sugar

Gluten-Free Sour Cherry Cake

Serves:  8-10

Degree of Difficulty:  2/5

Cost:  When you think of what you pay in a cafe for a slice of cake, this comes in at an extremely reasonable price.  I think it cost me less than $12.00 to make this cake so that’s about $1.20/slice.

  • 200g softened butter (7oz)
  • 1 cup castor sugar
  • 1 tspn vanilla extract
  • 4 free-range eggs at room temperature
  • 1 cup GF self-raising flour (but you don’t have to make this GF)
  • 75g almond meal
  • 2 tbspns almond milk (or cow’s milk)
  • 1 cup sour cherries

Pre-heat oven to 180C (375F)

Grease and line a 21cm (8.5 inch) spring-form pan (or regular cake tin).

Take out your Kitchen Aid (or equivalent) and beat butter until it’s as white as possible.  Gradually add sugar.  (You may have to scrape down the sides of the bowl).  When light and fluffy add vanilla and continue to beat until incorporated.  Add eggs one at a time until well combined.

Using a metal spoon, mix in flour, then almond meal, then milk.

Pour cake batter into cake tin and smooth surface.

Drain the cherries then scatter across the top of the cake.  (No need to be decorative as they will sink during the cooking process).

Place in the oven for 50-60 minutes.  Cake is cooked when it springs back after you lightly touch it.

Remove from oven and allow to cool in tin.  Remove, place on cake stand, dust with icing sugar and serve with whipped cream and a few extra cherries on the side.

Plated with clotted cream and some extra sour cherries

Plated with clotted cream and some extra sour cherries

If you liked this post, you’re welcome to share it.


  1. Great looking cake, I don’t think sour cherries are that easy to get here but I’ll hunt them out because this cake looks great. Perfect for Sunday lunch. GG

  2. Sour cherry is a favorite treat.

  3. Alice would love this!

  4. What a beautiful cake!! It looks quite fluffy, which is impressive for a GF cake!

  5. what an amazing dinner party! that cake looks amazing!

  6. This should be a great dinner! Everything seems so delicious, I wished to be invited too 🙂 Thank you dear Charlie, love, nia

  7. What a lovely way to spend your Sunday, with food and with family.

  8. It’s been rather warm here too, and muggy. What a wonderful meal you whipped up that morning. Curious about the vinegar sauce, I’ll check your past post. That cake looks lovely too, I’ll be making it for sure for my brother’s cottage when we go up in October.
    Sometimes I don’t have time to press my tablecloth either, but I have a very handy tip for you. Mix one tablespoon of fabric softener into a standard size spray bottle (about 400 mL) fill with water until 3/4 full leaving enough room to shake vigorously; put the cap back on and shake vigorously. Now lay your table cloth on a table (if it’s real wood, you’ll want to put a liner under it to protect the wood) and spray the cloth liberally without soaking it. Now pull and smooth the cloth gently. Allow to dry before setting. It won’t look steam pressed but it will look lightly ironed. I’ve read that the same can be done with plain ordinary white vinegar, but then your place smells like a cheap tossed salad! I haven’t tried the later, but use the former regularly, even on clothes.

  9. So I’m in love with anything wrapped in prosciutto so please I hope you kept a few of those for me! This cake is beautiful, and I bet it’s so yummy too! What a lovely meal!

  10. Lovely cake! I really like the second picture. Your pork looks great, too. Sounds like a really fun time!

  11. What a delicious dinner party!! I’m officially hungry after looking at all these pictures!

  12. What a lovely meal in every way. Nice balance of food–and Iove the touch of doing sausages for the kids. Also, beautiful jonquils and beautiful vase.

  13. The entire menu is marvelous and especially the pork crackling on the roast. There are so many sweets blogged about these days that the temptations are getting overwhelming and your friend’s cherry cake is adding to the temptation. 🙂

    I ran into a language confusion while reading your post as the Italian word for onion “cipolla” always leads me to believe people are serving their families fried onions as a main course when they actually mean sausages. I grew up around Italians so the connection is an old one and I’m getting more forgetful as the years to by.

  14. I’ve never thought to wrap rocket in proscuitto! It sounds so yummy. Usually I just do melon but I bet that texture/flavor is a perfect contrast to the salty meat. This cake looks really good. I really should attempt baking something gluten free some day…

  15. Beautiful cake and lovely time with friends….my idea of fun. The pork roast looks fabulous!

  16. A perfect party and a gorgeous cake – it looks light and flavoursome 😀
    And who doesn’t like cherries?


  17. What a great way to spend an afternoon Charlie. The food looks just lovely and the pork is always my favourite- especially with such good crackling! The cake looks so pretty, and I bet that it’s a perfect base for all sorts of fruit. I’ll certainly be making it soon. I don’t think you cooked nearly enough chipolatas though, what if Archie gets the munchies? Poor Alfie won’t have any left for lunch 🙂 xox

  18. I was about to say what a perfect lunch party too and how lovely to be sitting outside. Your cousin’s cake sounds and looks delicious, just my kind of cake, thanks to both for sharing.

  19. Lunch parties are the best. Little less formal but just as tasty. The cake looks marvellous. I don’t iron my tablecloths either, I spray them with water and toss them in the dryer. A few wrinkles add a homey touch 😉


  20. Fantastic looking cake!

  21. Oh my gosh yes. I thought, from the first photo, that it was a chocolate cake, which personally I find boring (nothing against you, just chocolate cake in general), so reading on to discover almond meal? WINNING.

  22. Not only did you put together a gorgeous meal but also had flowers all arranged. What would you whip up if you had more time to shop and plan?

  23. Looks like a fabulous meal. I love pork belly but never seem to get the crackling right so am heading over now to see how you do it.

  24. I chuckled at the beans and and roared over the tablecloth.

    Looks like a lovely meal and pork belly with anything is a win in my book.

  25. I happen to have several pounds of sour cherries in the freezer in my cellar. It’s one of the advantages of driving through the southern end of Michigan’s cherry country when traveling to visit Zia. I hadn’t thought of using them in a cake, though. This is the one to bake if I do. It sounds perfect, Charlie, and not at all too sweet. And that pork belly you prepared looks fantastic! With Fall fast approaching, I need to find a butcher to order a slab for me.

  26. I so thought it was the start of Spring too Charlie but no such luck. At least you made the most of the warm days while they were here. Come back Spring!

  27. Now thats a beautiful cake charlie x

  28. What an amazing meal! I’d love to dine at your house, Charlie…I’ll even bring dessert! Or you or your cousin can bake up this beauty 🙂

  29. WHO noticed the table cloth beyond your beautiful cake Charlie!
    I just finished brekkie, but now through your photos, I would like to taste everything I see!
    Cheers! Joanne

  30. Okay, first off, you made pork belly…..and I want some!!! Hubby and I have pork belly on our wood smoking to-do list!!! Your cake looks freaking delicious, but I do adore cherries!!! Beautiful, Hugs, Terra

  31. What a lovely looking cake! I love sour cherries and often just use the ones in jars 🙂

  32. Fabulous Sunday lunch and dessert.
    🙂 Mandy xo

  33. oh this weather lately has certainly been beautifully warm hasn’t it?! That is until you find yourself in the shade!
    I absolutely adore any cherry recipe, it certainly reminds me that summer is on it’s way. I too tend to use Morello cherries in a jar when we don’t have fresh in season, seems to work a treat. Thank you to cousin Pip for sharing this lovely recipe x

  34. I would love to be invited to your dinner parties to gatherings 🙂 There’s always so much delicious food! I don’t think I’ve had a sour cherry cake before but it sounds great and it looks wonderfully moist! Will save this recipe for one of my GF Free friends birthdays hehe

  35. That meal makes my mouth water! I love pork belly! And that cherry cake looks perfect!

  36. Sadly the warm weather is lagging behind in Canberra, we are currently experiencing a cold snap. The daffodils are blooming and I am ready for some serious outdoor entertaining. Love e rocket, prosciutto and cheese combo.

  37. A lovely meal and such a beautiful cake! I love sour cherries but don’t make near enough desserts with them. Thank you for sharing, my friend!

  38. What a gorgeous image!!!
    I just love it, and I would have eaten it all up. I too was tricked into thinking Spring was here early… 🙁 not happy for the sudden blast of cold!!!

  39. I will be right over. What time is Sunday dinner? I am certain your gluten free sour cherry cake was the talk of the table but that pork with all of the crackling with the balsamic sauce sounds divine. I do hope you will be sharing that recipe soon. Take care, BAM

  40. I think this is a cake my Mum makes! Or at least, one very like it – and she too uses tinned cherries most of the time. I have never consciously thought of it as gluten free but love the almond/cherry flavour combination.

  41. Love your Gluten free recipes Charlie, they are a great inspiration when I have friends over and as I mentioned already several of them have to stick to a Gluten free diet.
    Thanks for sharing!

  42. This sounds like a tasty cake! Love that it’s gluten-free too.

  43. That is one terrific looking cherry cake!

  44. What an amazing meal and gorgeous cake! A perfect Sunday 🙂

  45. What a lovely meal! I How you find the time to cook as you do when you entertain…I find you remarkable, Charlie. The cake is definitely a winner. I’m not sure where I’d find the sour cherries, but I love the concept of this cake. The pork belly is really beautiful in its own way, too! I’m sure this was a wonderful occasion. Spring is coming for you as we say goodbye for summer. I’ll enjoy your seasons with you now…I’m leaving my favorite time of year for awhile! 🙂

  46. What a beautiful spread and love the cake! It’s stunning!!!

  47. Delightful and refreshing!

  48. Your meal looked wonderful! I have yet to taste pork belly. I’m going to have to put that on my “things to try” list for sure. Tell your cousin her cake was gorgeous. I used tinned cherries to make my latest dessert and it turned out really well. I don’t think I’ve ever even seen fresh tart cherries in the store.

    Next time you lay your tablecloth out over the table, mist it really well (not too much) with a spray bottle of water and smooth it out with your hand pulling on the corners. Works like a charm and no ironing needed! 🙂

  49. Gorgeous meal and setting! I’m going to try that cake! We still have fresh cherries in our stores! I suppose they’ll work just as well as the canned version.

  50. That looks like a great cake – I must try it.
    Ironing tablecloths is such a pain. They are so large and unwieldy and never look that good afterwards anyway unless they are polyester.
    Your meal looked delightful.

  51. Oooh waw, what a pretty laid out & set table! Even the un-ironed lovely white tablecloth adds to its charm! 🙂

    Your huge & very appetizing GF sour cherry cake looks really beautiful & fabulisciosu too! Waw!!! xxx Lovely flowers, a great pork dish & lovely sides!

  52. sounds lovely – it feels like spring her in Melbourne already – just the weather for an alfresco lunch and a slice of this cake

  53. Looks like a beautiful meal, delicious and made with love, and all the more perfect for being able to sit outside. Those days aren’t over here yet but we are enjoying every last chance to sit out that we can!

  54. Lovely looking cake, thanks for sharing the recipe Charlie. I love cherries in cake… it’s one of my favourite combinations. It’s always fun to nibble on the cake and then get a big juicy cherry!

    That pork looks… “wow”. So crunchy and nice.

Speak Your Mind