If you struggle with consistency and texture with your gluten free baking, this is a pretty decent recipe I made at the weekend. You need to get hold of a jar of Amarena cherries that are lovely, succulent and syrupy. I got mine from Aldi, although it was very much one of their ‘specials’.
You also need a muffin tin (along with muffin cases of course).
- 4 oz butter (room temperature)
- 4oz soft brown sugar
- 2oz gluten-free flour
- 2 oz ground almonds
- 1 teaspoon vanilla essence (or the real thing is better of course)
- a pinch of xantham gum
- half a tsp of baking powder
- 2 large eggs
- 2oz to 3oz of those lovely cherries, roughly chopped
- 3 tbspn of the thick cherry juice
- Start as you would most cakes by creaming your butter and sugar together. I use beaters but if you were dead keen you could use elbow-grease.
- Add the eggs, one at a time. Whisk until mix is fluffy and light.
- Add your vanilla and cherries at this point, gently fold them in.
- Sieve your flour & ground almonds into the mix, gently fold in. When I’m baking gluten-free I’m cautious with adding the flour and will usually hold some back in case the mix become too stiff and dry. If it does, it ain’t good news as it will massively effect the texture of your finished product. However, a bit of mix can sometimes come to the rescue.
- Once you’re happy with the consistency, spoon generous amounts into each of your muffin cases.
- Bake in a pre heated oven for about 12-15 minutes.
- Once removed – but while still hot – spoon over the cherry syrup from the jar and let it sink into the cakes.
They’re great on their own, but particularly good – as most things are – with double cream or thick custard as a quick winter’s pud.