This recipe is another one I came up with for the mums at Thursday playgroup, and is perfectly simple for National Baking Week. I had some Glace Cherries in the cupboard which were calling me, and I thought they would be perfect with shards of dark chocolate. The verdict was that it was really tasty and beautifully moist, and no-one would have guessed that it was Gluten Free unless I had told them!
- 300g Softened Unsalted Butter
- 300g Caster Sugar
- 6 Eggs
- 3tsp Vanilla Extract
- 300g Doves Farm Gluten Free Self Raising Flour
- 10tbsp Milk
- 100g Chopped Dark Chocolate
- 200g Chopped and/or Whole Glace Cherries
Beat until light and fluffy, and paler in colour.
Add in the eggs and vanilla extract.
Mix to combine. Don’t worry – it will look curdled at this point.
Mix the cherries into the remaining flour, and add to the mix with the chopped dark chocolate.
Transfer to a greased baking tin (I use Wilton Cake Release bought in Lakeland) approximately 32 x 24 cm in size.
Bake in a 180 degree oven for 30-40 minutes until the cake has pulled away from the sides of the tin, and an inserted skewer comes out clean, and then dust lightly with icing sugar.