Photo: David Holifield
Gluten free cherry Bakewell cake recipe
14 ingredients
15 min + 30 min
12 people
openrecipes
This recipe proves gluten free can still be scrumptious. By replacing flour with marzipan the cake stays moist and incredibly light.
Estimated Nutrition (whole recipe, rough)
778
Calories
21g
Protein
19g
Fat
130g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Marzipan | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200 marzipan
- g drops almond extract
- 3 golden caster sugar
- 200 soft unsalted butter
- g large free range eggs
- 200 cornflour
- g baking powder
- 6 salt
- 200 butter
- g icing sugar
- 2 amaretto, or a few drops almond extract
- tsp good quality cherry jam
- 1 glacé cherries
- pinch dusting icing sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes