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- Upside-Down Almond and Cherry Cake
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Ingredients
- 200 g of frozen cherries, defrosted
- 75 ml of sunflower oil, plus extra for the tin
- 200 ml of soya milk
- 1.5 tbsp of lemon juice
- 2 lemons, zested
- 150 g of polenta, fine
- 150 g of ground almonds
- 200 g of caster sugar
- 0.5 tsp of bicarbonate of soda
- 1.5 tbsp of baking powder
- 25 g of smooth almond butter
- 25 g of cherry jam
- 1 handful of flaked toasted almonds, toasted
- 10 g of icing sugar, for dusting