Gluten Free Cherry Torte -

5 from 1 vote

Gluten Free Cherry Torte

This rustic gluten free cherry torte scatters sweet, fresh cherries over a tender, buttery cake made with just two simple gluten-free flours.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 237kcal

Grease an 8-inch cake pan and line it with a circle of parchment paper.
Iin a large bowl using an electric mixer on medium speed, cream together the ½ cup unsalted butter and ¾ cup granulated sugar for about three minutes, scraping down the bowl as necessary.
Beat in the 1 organic lemon zest and 1 teaspoon pure vanilla extract. Beat in the 2 large eggs until combined.
In a medium bowl, whisk together the ¾ cup oat flour, ½ cup almond flour, 1 teaspoon baking powder, and ¼ teaspoon fine sea salt. Sift this mixture into the butter mixture and stir to combine.
Pour the batter into the prepared pan and smooth the top. Arrange the halved 2 cups sweet cherries, across the top, cut side facing down. Preheat the oven to 350℉ and let the batter rest until the oven is heated.
Place the cake in the oven and bake for 40-50 minutes (check every 5 minutes after 40 minutes), until a toothpick inserted in the center comes out clean and the edges are just starting to pull away from the pan. Remove from oven and let cool in the pan set on a wire rack for 20 minutes, then run a knife around the edges and turn out onto the rack to cool completely.
Let the cake completely cool before serving to set the crumb. Cake will keep, well wrapped in the fridge, for 5 days.

Use ripe, fresh cherries. Look for cherries that are dark, sweet, and juicy. Halve and pit them before adding them to the top of the cake batter.

Don’t skip the almond flour. It adds richness, flavor, and structure, which is especially important for gluten-free bakes. Of course, if you can't eat almond flour, you can try another nut flour or substitute teff flour, which is a nice whole grain gluten-free flour.

Let the batter rest. A short 10–15 minute rest before baking allows the oat flour to hydrate and improves the crumb.

Don't overbake. A toothpick inserted in the center of the cake should come out mostly clean; a few moist crumbs are OK. You don't want to overbake this cake because part of its charm is in its rich crumb.

Cool before slicing. Let the cake cool to warm room temperature or room temperature. This will help the crumb to fully set and make it easier to slice.

Make it in one bowl. To streamline this recipe even more, after you have combined the butter, sugar, zest, vanilla, and eggs, use a sifter to sift in the oat and almond flours, baking powder, and salt.

To serve: Unsweetened or sweetened whipped cream, a drizzle of homemade salted caramel sauce, or a scoop of vanilla ice cream!