Deliciously moist, chocolatey and with enough cherries in every bite this cake is decadent and moreish! This recipe contains nuts so those with nut allergies be aware this might not be for you but if you’re OK with hazelnuts go on and try it! I reckon it’s one of my new favourites! It can also be made the day before and keeps its moist texture really well over two days in an airtight container! Yum! 😉
What you need to know:Prep time: 40 mins
Cook time: 45 mins
Cool time: 1 hour
Oven temp.: 220°C / 428°F
Ingredients for 12 portions:
For the cake:
1 jar of pitted cherries in juice (700 g)
100 g dark chocolate grated or dark chocolate powder
200 g soft butter
150 g raw sugar
4 eggs (whites and yolks separated)
125 g light gluten free flour
125 g ground hazelnuts
1 tsp gluten free baking powder
2 tbsp real good quality dark rum
1 tbsp cinnamon
1 pinch salt
either sieve icing sugar all over or whip thick cream and spread cream all over the top
10″ / 28cm round spring-form tin
1. Preheat the oven and butter the cake tin.
2. Drain the cherries (keep the juice to drink if you want to) and leave them draining in a sieve or colander until you’re ready to use them at the end.
3. Grate the chocolate if you’re using real stuff otherwise skip this step.
4. Cream the butter and sugar together until light and fluffy. Divide the four eggs and beat the four egg yolks into the sugar butter mixture.
5. Add the gluten free flour, gluten free baking powder, rum, cinnamon, ground hazelnuts and chocolate powder or grated chocolate and mix well. It will be quite sticky and tough to mix, this is normal so don’t worry.
6. Add a pinch of salt to the egg whites and beat until stiff like you would a meringue. Fold gently into the cake mix and you should find the cake mix will be a bit more fluid. Pour the cake mix into the prepared tin.
7. Pour all the drained cherries onto the cake mix in the tin and press the cherries down lightly into the mix. Pop into the oven for 40-45 minutes or until a skewer comes out clean.
8. Once cake is done pop onto a wire rack to cool and when cold either sieve powdered icing sugar over the top or whip up some thick cream and spread it all over the top and enjoy!