Cherries and lemon are a delightful flavour combination in this moist and delicious cake. Gluten and dairy free with a lovely soft texture from the blanched almond meal. Enjoy when warm and share it with your friends and family.
2 cups cherries with the pips removed-diced (frozen or fresh)
Juice and zest of two lemons (zest finely sliced)
1/3 cup poppy seeds
2 cups blanched almond meal
1/4 cup coconut flour
6 free range eggs (600g or 5 eggs for 700g)
1/3 cup organic coconut oil (gently melted)
1/4 cup raw organic honey or maple syrup or (1/3 cup rice malt syrup)
1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free ).
Flaked almonds for the top.
Grease (with coconut oil) and line a loaf tin.
Place all ingredients in a mixing bowl and mix thoroughly with a spatula. If using honey and it is not runny just add it to the slightly warm coconut oil and it will melt. Place the mixture into the baking dish and smooth out. Sprinkle flaked almonds over the top of the cake.
Bake in a 180 degree celcius oven until firm. Cool on the cake rack and slice when warm and serve.
Left over slices can be individually wrapped and stored in the freezer. Grab a piece for your lunch box or when on the go.