Go Back
cherry blossom cake

Cherry Blossom Cake

Perfect for afternoon tea this gluten-free cherry blossom cake
Course afternoon tea, cake


  • 300 g cherries stoned and roughly chopped
  • 250 g polenta
  • 250 g sugar
  • 4 large eggs
  • 100 g ground almonds
  • 2 ½ teaspoon baking powder
  • 150 ml pot natural yoghurt
  • 1 teaspoon orange blossom water
  • For the cherry icing
  • 50 g cherries stoned plus extra cherries on stalks to serve
  • 175 g icing sugar


  • Heat oven to 160C/140C fan/gas 3.
  • Great a 23cm cake tin and line with baking parchment.
  • In a large bowl, combine the yoghurt, sugar and mix with an electric whisk.
  • Add the eggs, one at a time, mixing well between each addition.
  • Add the polenta, almonds, baking powder, cherries and orange blossom water.
  • Stir until fully combined,
  • Pour into the tin, smooth the top and bake for 45 mins or until a skewer comes out clean.
  • When the cake is fully cooked, remove from the oven and transfer to a wire rack to cool completely.
  • Put the cherries and icing sugar in a small food processor and blend until smooth. Drizzle all over the cake, then top with whole cherries.
Keyword afternoon tea, cake, gluten free