Method:
1. For the sponge base: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Line an 18 cm | 7" springform cake tin with greaseproof paper. Grease the paper with sunflower oil.
2. Beat together the eggs and sugar in a large mixing bowl until thick, pale, and glossy. Add the water, flour mix, xanthan gum, baking powder, and cocoa powder, folding gently to incorporate. Fold in the drained cherries.
3. Spoon the batter into the prepared tin. Bake for 12-15 minutes until set and springy to the touch. Remove to a wire rack to cool.
4. For the cherries: Soak the gelatine leaves in a bowl of cold water for 5 minutes.
5. Turn out the cherries and their syrup into a saucepan, adding 3 tbsp water. Warm over a low heat, stirring occasionally, until the syrup thickens, about 5 minutes.
6. Remove the gelatine from the water and squeeze out the excess water before adding to the saucepan of cherries and syrup. Stir over a low heat until dissolved. Set aside to cool.
7. For the filling: Combine 125 ml cold water and gelatine leaves in a small bowl, soaking for 5 minutes.
8. In the meantime, beat together the cream cheese, cream, and sugar in a large mixing bowl until smooth and creamy.
9. Warm the gelatine and water in a microwave for 15-20 seconds. Remove and stir until the gelatine has dissolved.
10. Beat the gelatine water into the cream cheese mixture until thoroughly combined. Spoon over the sponge base and then spoon over the cherry mixture.
11. Cover and chill for 4-6 hours until set.
12. When ready to serve, turn out the cake from the tin and cut into squares before serving.
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Serves:
12
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Time needed:
1 hour, 6 hours chilling time
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Difficulty
Medium
- For the sponge base:
- 1 tbsp sunflower oil
- 4 medium eggs
- 120 g | 1/2 cup caster sugar
- 2 tbsp warm water
- 120 g | 1 cup gluten-free plain flour mix, sifted
- 1/2 tsp xanthan gum
- 1/4 tsp gluten-free baking powder
- 50 g | 1/2 cup gluten-free cocoa powder, sifted
- 200 g | 3/4 cup canned cherries, in syrup, drained
- For the cherries:
- 2 gelatine leaves
- 675 g | 3 cups canned cherries, in syrup
- 3 tbsp water
- For the filling:
- 125 ml cold water
- 2 gelatine leaves
- 675 g | 2 3/4 cups cream cheese, at room temperature
- 250 ml double cream
- 120 g | 1/2 cup caster sugar
