Flourless Almond Cake with Balsamic Roasted Cherries
 
Prep time
Cook time
Total time
 
This flourless almond cake is sweetened with maple syrup and vanilla, and topped with rich, syrupy balsamic cherries to create a delicious gluten free, refined sugar free dessert.
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • For the Cherries:
  • 3 cups of pitted cherries (see notes)
  • 2 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • For the cake:
  • 2 cups almond meal (see notes)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ tsp cinnamon
  • 3 eggs, beaten
  • ⅓ cup maple syrup
  • ¼ cup olive oil
  • 1 tsp vanilla
Method
  1. Preheat oven to 350F/175C
  2. First prepare the cherries: whisk together maple syrup, balsamic vinegar and olive oil in a medium bowl. Add the pitted cherries, and toss together so the cherries are coated. Arrange them on a parchment lined baking sheet in a single layer. Place on the top shelf of the oven and cook for about 50 minutes until tender and syrupy. Stir every 10-15 minutes to prevent burning.
  3. Prepare the cake: Grease a 9 inch spring form cake tin, and sprinkle with a coating of almond meal.
  4. In a large bowl, whisk together the almond meal, baking powder, baking soda, salt and cinnamon. In a medium bowl, whisk together the eggs, maple syrup, olive oil and vanilla. Add the wet ingredients to the dry, and mix until fully combined.
  5. Pur the mixture into the greased cake pan, and place in the middle of the oven. Bake for about 40 minutes until golden and firm. If you get your timing right, the cake and cherries should be ready at around the same time.
  6. Remove cherries from the oven, and set aside.
  7. Remove cake from the oven, and allow to cool in the pan for a couple of minutes before transferring to a wire rack to cool completely.
  8. Top the cake with the cherries and any syrup, and serve!
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/flourless-almond-cake-with-balsamic-roasted-cherries/