Ten Minutes to Cooking Delicious Vickys Cherry Frangipane-Streusal Cake, GF DF EF SF

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Here are the ingridients that are required to serve a perfect Vickys Cherry Frangipane-Streusal Cake, GF DF EF SF:

1. Use of Streusal Topping.
2. Take 25 grams of plain / gluten-free flour.
3. Take 25 grams of ground almonds.
4. Provide 50 grams of granulated sugar.
5. You need 25 grams of butter / sunflower spread.
6. Provide of Cherry Cake.
7. Use 2 tbsp of ground flax seed.
8. You need 6 tbsp of warm water.
9. Get 125 grams of softened butter / sunflower spread.
10. Use 125 grams of granulated sugar.
11. Get 30 ml of water or milk.
12. Get 75 grams of ground almonds.
13. Provide 1 tsp of almond extract.
14. Prepare 75 grams of plain / gluten-free flour.
15. Provide 1/2 tsp of (rounded) baking powder.
16. Get 1/4 tsp of xanthan gum if using gluten-free flour.
17. Provide 300 grams of fresh cherries, halved and stoned.
18. Provide of Extra Topping.
19. Provide 50 grams of flaked almonds.
20. Use of icing sugar / powdered sugar.

Done with the ingridients? Here are the sequences on preparing Vickys Cherry Frangipane-Streusal Cake, GF DF EF SF:

1. Mix the ground flax and water in a small bowl or cup and set aside for 15 minutes until gelatinous (you can use 2 eggs in place of this and ignore this step).
2. Meanwhile preheat the oven to gas 4 / 180C / 350°F and grease & line a 20cm cake tin.
3. Make the topping first by mixing the flour, ground almonds and sugar together. Rub in the butter with your fingers until the mixture resembles crumbs. Set aside.
4. For the cake, cream the butter and sugar together in a large bowl.
5. Add the flax mixture and the milk (or 2 eggs), half of the ground almonds and stir in, then add the rest of the ground almonds and the extract and mix together.
6. Add the baking powder and xanthan gum if using to the flour, then fold into the rest of the cake batter.
7. Pour the cake batter into the tin and even it out with the back of a spoon.
8. Spread the cherries over the top of the cake batter.
9. Sprinkle the streusal topping over the cherries and add the flaked almonds on top of that if desired.
10. Bake for 45 – 55 minutes or until the almonds / topping is slightly golden and a skewer inserted into the middle of the cake comes out clean.
11. Let stand in the tin for 10 minutes before releasing. Dust with icing sugar if desired before serving.
12. A lovely dessert served warm with custard or ice cream.

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