Fresh cherry and raspberry cake with almonds and cinnamon

Today I went to the greengrocer in Henleaze and spotted some juicy delicious looking cherries and decided I just had to take them home and bake something with them. I have adapted this recipe from one on the BBC Good Food website. We ate a few too many cherries before I got them home so I had to improvise and add a few raspberries to the mix. I also added almonds to the topping instead of flour for a kind of bakwell tart type flavour.

Cherry raspberry almond cake2


140g gluten free self-raising flour – I used Doves Farm

½ tsp ground cinnamon

50g golden caster sugar

1 egg

4 tbsp milk

85g butter, melted

250g ripe cherries – pitted

100g raspberries

icing sugar, for dusting

For the topping

30g ground almonds

¼ tsp ground cinnamon

25g golden caster sugar

25g butter, at room temperature, diced

What to do:

Preheat the oven to fan 160C/ conventional 180C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep.

Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or whisk. Beat well to make a thick, smooth mixture. Pour into the tin and spread evenly.

Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries and raspberries over the mixture and gently press them in.

To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the fruit.

Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack to cool.

We served it slightly warm with a dollop of Rodda’s clotted cream and a cup of tea.

Cherry raspberry almond cake1

I have shared this with:

Supergolden Bakes and Patisserie Makes Perfect


13 thoughts on “Fresh cherry and raspberry cake with almonds and cinnamon

  1. Oooo, another SW gluten-free blogger! Hi!!! I found you through Cook Blog Share. I love the look of this cake…fantastic!

    Liked by 1 person

    1. These ones were fresh ones but i think it would still work. You might have to dry them off with some kitchen towel so the cake doesn’t go soggy. I you do make it let me know how it goes 🙂


  2. This looks so tasty, I love fruity cakes, although I’m not sure I could face de-stoning all those cherries. Note to self: buy a pitter! #cookblogshare

    Liked by 1 person

  3. Looks so delicious! I love cherries and this cake would have been perfect with a jumbo cup of coffee. You have inspired me! Thanks for linking with #CookBlogShare

    Liked by 1 person

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