Gluten-Free Cherry Blossom Cake


  1. 300gms of cherry
  2. 250gms of polenta
  3. 250gms of butter
  4. 250gms of golden caster sugar
  5. 4 large eggs
  6. 100gms of almonds
  7. 2.5 tsp of baking soda
  8. 150ml of yogurt
  9. 1 tsp of orange blossom water
  10. Orange juice of half an orange
For syrup
  1. Juice of 1 orange fruit
  2. 3 tbsp of golden caster sugar
  3. Half tsp of orange blossom water
For cherry icing
  1. 175gms of icing sugar
  2. 50gms of stoned cherries
  1. Pre heat the oven to 160°C. Take a cake tin (23cm deep) and grease with butter and line it with baking parchment.
  2. Mix cherries and 50gms of polenta and keep this aside.
  3. Take a large deep bowl, in it whisk thoroughly butter and sugar until the mixture turns fluffy.
  4. Add to the mixture eggs, one by one, and keep mixing them well.
  5. Add the remaining part of polenta into the mixture, along with almonds, baking powder, yogurt, orange juice, orange blossom waster, and the cherry mix that had been kept aside.
  6. Stir everything well to combine them.
  7. Pour it into the cake tin, smooth the top and bake for 45 minutes.
  8. Now, for the syrup, boil orange juice and sugar for a few mins to properly dissolve the sugar.
  9. After 45 minutes, remove the cake tin, ans see if the skewer comes clean (which means the cake is ready). Pour over it the syrup.
  10. After 20 minutes, transfer the cake from the tin to wire rack to cool down completely.
  11. Then take the cherries and icing sugar and blend them smooth in a food processor, and drizzle it over the cake. Your cake will be ready to be served in 5 minutes.

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