Gluten-Free Apple And Sour Cherry Cake - cooking recipe

Ingredients

4 apples
6 eggs
1 teaspoon finely grated lemon zest
2 cups caster sugar
2 cups gluten-free self-raising flour
1 teaspoon vegetable oil
200 g morello pitted cherries, drained
cinnamon sugar

Preparation

Preheat oven to 180c. Line 22cm cake tin with baking paper. Peel apples and slice into thin pieces.
Whisk eggs, lemon zest and sugar until thick and creamy (about 8 minutes).
GraduallY fold in flour. The batter should be the consistency of sour cream.
Pour oil in the pan.
Arrange apples and cherries in the bottom of oiled pan. Pour the batter evenly over the fruit.
Bake the cake for about 40 minutes or until golden and cooked when tested.
Rest cake on rack for about 5 minutes before turning cake upside down on to a plate. Sprinkle with cinnamon sugar and serve warm with whipped cream.