Cherry tray bake

Name: Cherry tray bake
Prep time: 30 min
Total time: 60 min
Yield: 9
Ingredients: 100 g coconut palm sugar; 80 g rice flour; 80 g ground almonds; 1 tsp baking powder; 2 tbsp maple syrup; 4 egg yolks; 4 egg whites; 300 g coconut milk yoghurt; 450 g cherries; 80 g coconut oil; 20 g potato starch; 1 tsp lemon juice; 1 pinch salt

desserts Baking sweet summer

Total: 1 hr | Active: 30 min.

vegetarian, lactose-free, gluten-free

515 Likes

Soft, creamy and fruity – my favourite combination for a winning cake. Especially when it's as easy to make as this one! The juicy cherries go beautifully with the light cake mixture, which tastes delicious, despite being free from gluten, dairy and refined sugar. The coconut yoghurt cream and fresh, slightly crunchy cherries promise a taste of summer with every bite.

Anita - Breakfast & Bowls

Ingredients

for 9 pieces

Cake mixture
100 g	coconut palm sugar
4	egg yolks
80 g	coconut oil, melted
1 tsp	lemon juice

4	egg whites
1 pinch	salt
80 g	rice flour
80 g	ground almonds
20 g	potato starch
1 tsp	baking powder
250 g	cherries, pitted, halved

Cream and cherries
300 g	coconut milk yoghurt
2 tbsp	maple syrup
200 g	cherries, pitted, halved

How it's done

Cake mixture

Using the whisk on a mixer, beat the sugar and egg yolks in a bowl for approx. 5 mins. until the mixture becomes lighter in colour. Add the coconut oil and lemon juice, continue to beat briefly.

Beat the egg whites with the salt until stiff. Combine the rice flour, almonds, potato starch and baking powder, add to the mixture in layers along with the egg whites, carefully fold in. Carefully mix in the cherries. Transfer the cake mixture to the prepared tin, smooth down.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool completely on a rack.

Cream and cherries

Combine the yoghurt and maple syrup, spread on top of the cake, smooth down. Arrange the cherries on top. Remove the tin frame, cut the cake into pieces.

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