cherry cake body be well

Christmas Cherry Cake

When you have an abundance of cherries what’s a girl to do?

1. Make a sauce

2. Make a cherry vanilla cake

3. Combine both to make a Christmas cherry cake!

So, if you have left over cherries, about 2 cups worth, then this is the recipe for you.

This cake is gluten free and low in sugar. It takes about 40 minutes to bake. 

cherry cake body be wellI would like to take this opportunity to thank you all for a wonderful year of food and fitness.Stay consistent  with your movement and enjoy your holidays. If you are going to indulge may I suggest eating lots of fibre prior! Think rocket and spinach salads. This will help slow do the absorption of sugars in the tummy and large intestines. Cannot wait to share plenty more adventures with you all.

 

Big Love 

 

Diana x 

Christmas cherry cake
Serves 8
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Sauce
  1. 1 cup of cherries fresh and pitted
  2. 1 teaspoon corn flour
  3. 1/4 cup water
  4. 1/4 cup rice malt syrup
  5. cake
  6. 1 1/2 cups of self raising gluten free flour
  7. 1/2 cup rice malt syrup
  8. 1 cup desiccated coconut
  9. 2 eggs
  10. i cup of coco quench
  11. 1 cap full of vanilla essence
  12. 1 cup of fresh pitted cherries
  13. bread tin lined with baking paper
Instructions
  1. in a small pot make your sauce.
  2. Combine all the ingredients and allow to simmer for about 3/4 minutes making sure it does not burn.
  3. Prepare your cake
  4. combine all your dry ingredients in a bowl.
  5. In a seperate bowl add your eggs, milk, vanilla essence and coco quench.
  6. add your wet ingredients into your dry and combine gently.
  7. Add your cherries and pour into your lined tin.
  8. Bake at 170.c for 40 minutes
  9. Serve with your sauce and if you love vanilla ice cream oh boy what a combo!
Body be Well https://www.bodybewell.com.au/
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