Gluten-free cherry and almond Cake

James Tanner makes a delicious gluten-free cherry dessert.

Catch up with the last seven days of Lorraine on ITV Player

Ingredients:

For the cake:

3 eggs200g caster sugar100g unsalted butter, melted125mls olive oil225g ground almonds1 teaspoon baking powder75g polentaZest of 1 lemon25mls dark rum100g pitted Kentish cherries, cut in halfSmall handful of flaked almonds1 tablespoon apricot jam

For the cherry compote:

200g pitted Kentish cherries, cut in half1 tablespoon caster sugarSplash of waterClotted cream or crème fraiche to serve

Method:

• Preheat oven to 160c and grease and line the base and sides of a 22 cm cake tin.

• Whisk the eggs and sugar together with an electric hand whisk or mixer until pale and doubled in volume.

• Whisk in the melted butter and olive oil then fold in ground almonds, baking powder and polenta.

• Finally add the lemon zest and rum then pour the batter into the cake tin. Garnish the top of cake with the pitted cherry halves and flaked almonds. Cook in the pre heated oven for 40 - 50 minutes until golden and risen.

• Remove from the oven and allow to cool on a wire rack, when cooled slightly remove from tin.

• Heat the apricot jam with a splash of water on the hob until melted then brush over the top of cake.

• Next make the compote, take the pitted cherries and pop in pan with 1 tbsp castor sugar and a splash ( 2tbsp ) water. Heat gently until the cherries are softened and you have a little cherry syrup in the pan.

• To serve cut a slice of the almond cake and put on a plate with a spoonful of cherry compote. Drizzle any syrup over and around then add a spoonful of clotted cream or mascarpone or for a healthier angle the recipe is also great with a spoonful of creme fraiche.