Cherry Cake Two Ways - Gluten free or regular by Judith Hudson

It's cherry season here in British Columbia and I can't resist! I must buy a hundred pounds of cherries a year now that I don't have a cherry tree of my own. But I'm used to freezing them, and baking with them, and eating them by the handful, so what else can I do?

I used to post a lot of recipes (my Brandied Cherries recipe on my website blog last year got the biggest response ever!) but since the new year, my husband and I have been on a strict beyond-keto-and-paleo diet that has really reduced his Parkinson's symptoms, but has left me scrambling for recipes to replace old favorites.

This Cherry Cake recipe is an old favorite - so buttery! - and has so many beaten egg whites and so little flour that I felt sure I could substitute almond flour for wheat. It worked! So it's perfect for gluten free diets too. (Sorry, but with all those eggs I guess it's not vegan. 😕) And what could be more perfect than almond and cherries together? The recipe already had almond extract in it.

So here is the visual version, and I'll put the recipe up on my website - both the original and gluten free versions.

Separate the eggs and beat the whites first before your mixing bowl is contaminated with all that butter, then set aside.

Once the cake is mixed and the whites folded in, put it in a pan and stud with as many pitted cherries as you can fit in.

I dust the top with icing sugar just for looks when it comes out of the oven.

Neither version keeps long - but that's never a problem! This is all that was left after my family lunch yesterday - and it's gone now too!

You can get the recipe(s) HERE ON MY WEBSITE. 

If you try it, you can let me know how you like it, here on facebook.

 https://www.facebook.com/JudithHudsonAuthor/

And don't forget to enter the Romance Gems Dog Days of August contest. Only Two days left!

Until next time,

Judith Hudson