Recipe developer Jackie Mallorca adapted Mary Berry’s version of this classic to make it gluten free and used pitted dried cherries instead of the super-sweet, dyed glacé or candied cherries generally used in this cake. If you use candied cherries, be sure to wash and dry them before chopping or they will sink like stones.
Heat the oven to 350° F. Combine the flour mix in a large bowl.
Brush a 4-cup ring mold with the 2 teaspoons of melted butter. Add about 2 tablespoons of the flour mix and swirl it around to completely cover the inside of the mold.
Put 8 of the dried cherries and the brandy in a cup. Set aside in a warm spot to plump up. Cut the remaining cherries into halves and toss with 1 tablespoon of the flour mix to help prevent them from all sinking to the bottom of the cake.
Beat the butter and sugar until creamy. Zest the lemon on top. Beat in the eggs.
Sift the flour mix on top and beat in. Lightly fold in the halved cherries. Spoon into the pan and smooth the surface.
Bake for 35 to 40 minutes until golden brown and an inserted tester emerges clean. Let cool in the pan for 5 minutes. Loosen the edges and center with a knife tip, give the pan a shake to make sure the cake is loose, and turn it out onto a wire rack. Let cool completely.
Mix the confectioners’ sugar with just enough of the lemon juice to make a runny frosting. Drizzle in stripes over the cooled cake, letting it run down the sides. Immediately top with the brandied cherries at even intervals and sprinkle with the chopped almonds.
Calories: 380, Carbohydrates: 49 g, Protein: 4 g, Fat: 19 g, Cholesterol: 95 mg, Sodium: 135 mg, Fiber: 4 g
Gluten-Free Living Food Editor Jackie Mallorca has over a dozen cookbooks to her credit. Her latest titles include The Wheat-Free Cook and Gluten-Free Italian.
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