Gluten Free Cherry Pie with Streusel | Ruut

Glutenfreier Kirschkuchen mit Streuseln


gluten free | grain free

 

Recipe from : Johanna from www.glutenfreierezeptwelt.de

Ingredients: for a springform pan, approx. 24 cm in diameter

For the dough and sprinkles:

  • 180 grams of butter
  • 80 grams of sugar
  • 180 g cassava flour
  • 20 g coconut flour
  • 80 g ground almonds
  • 1/2 tsp xanthan gum
  • 1 egg, size M

For the filling:

  • 100 g cottage cheese
  • 70 grams of yoghurt
  • 2 tbsp sugar
  • 20 g corn starch or potato starch
  • 700 g fresh cherries

PREPARATION:

Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

Dough

  1. Bring all the ingredients together to form a crumbly dough. It's not supposed to be kneaded properly, just enough to combine all the ingredients.
  2. Pour 2/3 of the dough into a springform pan (approx. 24 cm in diameter) and shape into a smooth base with an edge of approx. 3 cm at the top. Refrigerate.

Filling:

  1. First stone the cherries and let them simmer in a saucepan for about 10 minutes, stirring often. This will make them softer and the juice will come out. Put aside.
  2. Now mix all the ingredients for the filling together and pour onto the cake base. Scatter over the cherries with the juice. "Pluck" crumbles from the remaining 1/3 of the dough and place on the cherries, pressing down lightly.
  3. Bake the cake in a preheated oven, 200 degrees, top and bottom heat, for 40 minutes. Let cool and sprinkle with some powdered sugar before serving.

 

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