Cherry Cake

Some girls get excited about shoes, handbags, jewellery. Me, well, I got a little excited about buying a cherry pitter the other day. I deadset got home and pitted like half a kilo of cherries (the novelty wore off halfway through, but I persevered. I’m dedicated like that).
I was then left thinking,crap, what am I going to do with all these cherries?? Cake, people. I made cake.

1 1/2 cups almond flour
1/2 cup coconut flour, sifted
1/2 cup dessicated coconut
1 teaspoon baking powder
1 teaspoon baking soda
pinch sea salt
200 grams cherries (about 1 cup)
5 eggs
1 cup unsweetened apple sauce/puree
1/4 cup honey
1 teaspoon vanilla extract
zest of 1 lemon
juice of 1/4 lemon (about 1 tablespoon)
coconut oil for greasing tin
Preheat oven to 180 degrees celsius.
Grease a 23cm springform caketin with coconut oil and line base with baking paper.
Pit and halve your cherries, then lay them cut side down on a paper towel until ready to use.
Set aside 1/2 cup of the almond flour, then mix remaining cup of almond flour and all other dry ingredients in a large bowl.
Whisk together all the wet ingredients, then add this to the dry ingredients and combine well.
Toss the cherry halves in the remaining almond flour, coating them, then fold through the coated cherries and almond flour through the batter.
Pour batter into prepared tin, smoothing surface, then bake for 35 mins until skewer comes out clean.
Let it cool in the tin before you remove it.
Enjoy as it is or serve warmed with some coconut milk whipped cream.

*TIP* the reason for coating the cherries in almond flour before adding them helps prevent them from all sinking to the bottom and keeps them distributed through the mix. You’re welcome.