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Cherry blossom cake

Cherry blossom cake

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A star rating of 3.9 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 10 slices

A gluten-free light bake that uses polenta in place of flour and orange blossom to flavour a drizzle syrup

  • Freezable (un-iced)
  • Gluten-free
Nutrition: per slice
NutrientUnit
kcal591
fat29g
saturates14g
carbs74g
sugars55g
fibre1g
protein8g
salt0.9g
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Ingredients

For the syrup

For the cherry icing

Method

  • STEP 1

    Heat oven to 160C/140C fan/gas 3. Use a little of the butter to grease a deep 23cm cake tin and line with baking parchment. Mix the cherries and 50g of the polenta, then set aside.

  • STEP 2

    In a large bowl, combine the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the remaining polenta, the almonds, baking powder, yogurt, orange blossom water, orange juice and cherry mix, and stir everything until just combined. Tip into the tin, smooth the top and bake for 45 mins or until a skewer comes out clean.

  • STEP 3

    Meanwhile, make the syrup. Boil the orange juice and sugar for a few mins until the sugar has dissolved. Remove from the heat, add the orange blossom water and let cool. When the cake is done, remove from the oven and pour over the syrup. Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely.

  • STEP 4

    To make the cherry icing, put the cherries and icing sugar in a small food processor and blend until smooth. Drizzle all over the cake, then top with whole cherries. Will keep for up to 5 days in a cake tin.

Goes well with

Recipe from Good Food magazine, July 2013

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Overall rating

A star rating of 3.9 out of 5.6 ratings
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