- 100g dried sour cherry
- 5 tbsp brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 300g gluten- and wheat-free plain flour (we used Doves Farm)
- 85g cocoa, plus extra for dusting
- 200g light soft brown sugar
- 1 tsp gluten-free baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tsp gluten-free bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 1 tsp xanthan gum
- 150ml sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 350ml rice milk (preferably unsweetened)
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 150ml agave syrup
Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…
- a little icing sugar, for dusting
For the sorbet
- 2 x 600g jars cherry compote
- 200g caster sugar
For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.
Mix the cherries and the brandy and leave to soak for a few hrs.
Heat oven to 160C/140C fan/gas 3. Line the base of a round, 20cm loosebottomed tin with baking parchment. Mix the flour, cocoa, brown sugar, baking powder, bicarb and xanthan gum in a big bowl. Whisk the oil, rice milk and agave syrup, then add to the dry ingredients and stir in with a wooden spoon. Add the cherries and any brandy, then scrape into the tin. Bake for 35-45 mins until crisp on top but fudgy in the centre. Cool in the tin.
Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.