Gluten-Free Almond Cake with Cherries

Prepare Dry Ingredients: Mix the rice flour, potato starch, almond flour, baking powder, salt, and xanthan gum in a bowl.

Drain the Cherries: Strain the cherry sauce through a sieve to separate the cherries. Reserve the sauce for later use.

Cream Butter and Sugar: Beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well between each addition. TIP: If the batter curdles, add about 2 tbsp of the dry ingredients and mix until it comes together.

Combine Ingredients: Fold the dry mixture into the egg mixture until fully incorporated. Stir in ¾ of the almond flakes and pink peppercorns (if using).

Prepare the Cherries: Toss the cherries with 2-3 tbsp potato starch, then gently fold them into the batter along with the vanilla paste and almond extract.

Prepare the Pan: Grease a cake tin or oven-safe pot with butter and dust with sugar. Pour the batter into the prepared tin.

Bake: Bake in a preheated oven at 165°C for 50-60 minutes. TIP: If the cake browns too quickly, cover it with a lid or aluminium foil halfway through baking. Check for doneness by inserting a skewer in the centre; if it comes out clean, the cake is done.

Cool: Remove the cake from the oven and let it cool in the tin for 10 minutes. Carefully turn it out onto a cutting board, then onto a serving plate. Allow the cake to cool completely before serving.

Vanilla Cream Topping: Beat the mascarpone, powdered sugar, milk powder, and vanilla until thick and creamy. Add heavy cream and whip until firm but not over-whipped.

Serving suggestions: Pipe dollops of vanilla cream on the cooled cake and drizzle with reserved cherry sauce. Serve the cream on the side with the cherry sauce for guests to add as they wish.

Storage: If the cream is piped onto the cake, consume within 1 day and store in the refrigerator. If served separately, the cake can be stored in an airtight container for up to 4 days.

Enjoy this festive delight with coffee or hot cocoa!