Gluten free cherry almond layered cake.


My wonderful mother-in-law-to-be was so excited by the fact people liked her recipe on my blog that she took to experimenting again and couldn’t wait to tell me of her next creation. She was brought up on a small farm and there really isn’t much she doesn’t know about food.

I did try to encourage her to blog her recipes herself, but being a technophobe and a child minder she doesn’t have the inclination to set up and use a blog nor the time to write it all down. She seems quite happy for them to be on my blog so here I am giving you another recipe from her dictation, and yet again we didn’t get a picture before our greedy mouths had devoured it (well most of it).


2 packets of Nairns GF Oat Cakes (if you are intolerant to oats, as are some celiacs, use GF biscuit choice instead)

2oz melted Margerine

4 tablespoons of blackcurrant jam .. or whatever flavour you like

1 Jar/tin of black cherries in juice


6oz almonds ground

6oz caster sugar

A few drops of almond essence to suit your taste.

What to do:

Break up the oat cakes/biscuits into crumbs and mix with the melted margerine.

Pat the mixture into a lined cake/tart tin.

Spread the jam over the crumbed base.

Drain the cherries and lay them over the jam.

Whisk together the eggs, caster sugar, ground almonds and almond essence.

Spread evenly over the cherries.

Bake for one hour at 160 degrees (Rose used a fan assisted oven).

Once bakes – Enjoy!

You can even add some icing if you like.

Categories: Gluten Free, Recipes | Leave a comment

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