Vickys Cherry Frangipane-Streusal Cake, GF DF EF SF

Vickys Cherry Frangipane-Streusal Cake, GF DF EF SF

I took advantage of buying A LOT of cherries half price with the intention of making jam but the kids asked for cake so……! Yo…more


8 servings

  1. Streusal Topping

  2. 25 grams plain / gluten-free flour

  3. 25 grams ground almonds

  4. 50 grams granulated sugar

  5. 25 grams butter / sunflower spread

  6. Cherry Cake

  7. 2 tbsp ground flax seed

  8. 6 tbsp warm water

  9. 125 grams softened butter / sunflower spread

  10. 125 grams granulated sugar

  11. 30 ml water or milk

  12. 75 grams ground almonds

  13. 1 tsp almond extract

  14. 75 grams plain / gluten-free flour

  15. 1/2 tsp (rounded) baking powder

  16. 1/4 tsp xanthan gum if using gluten-free flour

  17. 300 grams fresh cherries, halved and stoned

  18. Extra Topping

  19. 50 grams flaked almonds

  20. icing sugar / powdered sugar


  1. Mix the ground flax and water in a small bowl or cup and set aside for 15 minutes until gelatinous (you can use 2 eggs in place of this and ignore this step)

  2. Meanwhile preheat the oven to gas 4 / 180C / 350°F and grease & line a 20cm cake tin

  3. Make the topping first by mixing the flour, ground almonds and sugar together. Rub in the butter with your fingers until the mixture resembles crumbs. Set aside

  4. For the cake, cream the butter and sugar together in a large bowl

  5. Add the flax mixture and the milk (or 2 eggs), half of the ground almonds and stir in, then add the rest of the ground almonds and the extract and mix together

  6. Add the baking powder and xanthan gum if using to the flour, then fold into the rest of the cake batter

  7. Pour the cake batter into the tin and even it out with the back of a spoon

  8. Spread the cherries over the top of the cake batter

  9. Sprinkle the streusal topping over the cherries and add the flaked almonds on top of that if desired

  10. Bake for 45 – 55 minutes or until the almonds / topping is slightly golden and a skewer inserted into the middle of the cake comes out clean

  11. Let stand in the tin for 10 minutes before releasing. Dust with icing sugar if desired before serving

  12. A lovely dessert served warm with custard or ice cream

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