Flip Cookbook

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Rosy Cherry Cake

I’m a BIG fruit fan. Always have been but especially these days since I’m going sugar free. They are such delightful treats that I have to often hold myself back from eating too many. Cherries, however, are an, hm, interesting fruit. I know that’s an odd way to describe it since I normally can gush about fruit till no end. The truth of the matter is, I’ve never been able to really enjoy a cherry. I mean, they’re so small and they have this massive pit in the center that I always bite down into. And if by some chance, I do avoid the seed-that-grinds-me-to-a-halt, after sucking off the minuscule amount of flesh I have to spit the seed out. Literally! Spit it out! There is no eat around the pit / seed like most fruits. Nope, I have to find a little bowl to spit the seed out in. For some reason this creeps me out. It reminds me of tobacco spitting old west cowboys with terrible tooth hygiene. Not exactly something I aspire to be.

So when I received a box of cherries recently, I wasn’t exactly thrilled. I gave these cherries a shot and I must say I did like eating them more than most cherries I’ve eaten. They were really juicy. That enjoyment lasted for, oh, about 10 cherries. After which I was pretty much done with the spitting and still had more than half a box left. Not being one to waste perfectly good fruit I decided I’d find a way to transform these pit-full cherries into ones that I could actually enjoy.

I had a lot of fun baking and eating this cake. The rose water is a must! Actually, it’s not a must – but it does add a heavenly aroma to the cake. I got my rose water at an Indian grocery store. I’m fairly certain you could find it in most middle-eastern or asian markets. You might be able to find it in a well stocked Whole Foods too. I used almond flour to keep this cake gluten-free. Since most of the cherries sank to the bottom of the cake, I have a feeling they would make a good upside down cake. The cake was REALLY good. I’m not sure which part of it I liked the most! It had an amazing combination of sweetness due to the honey and tartness due to the cherries. It was also moist but not heavy. I had it as an afternoon nibble as well as a morning treat. One note – this does taste better warm than cold. I suggest you enjoy it immediately after it cools down a little bit coming out the oven and nuke it after pulling it out of the refrigerator.


Rosy Cherry Cake

Makes: 1 8×8 pan
Ready in: 55 minutes


  • 3 cups almond flour
  • 1 cup cherries
  • 3 eggs
  • 1 teaspoon rose water
  • 1/2 cup honey
  • 1 teaspoon baking soda
  • 4 tablespoons unsalted butter
  • 1/8 teaspoon salt
  • 1/4 cup cherry juice / water as needed
  • pat of butter

1. Preheat the oven to 350°F. In a medium bowl mix together the dry ingredients – almond flour, baking soda and salt.

2. In a small bowl whisk together the eggs and honey.

3. Melt the butter in the microwave for about 30 seconds. Whisk the butter into the egg mixture.

4. Stir in the egg mixture into the flour mixture. Beat the mixture till it is smooth. If it is too thick, add some cherry juice or water as needed and continue whipping the mixture. I used 1/4 cup cherry juice.

5. Pit the cherries by slicing them in half using a sharp knife.

6. Fold the cherries and rose water into the batter.

7. Grease a baking pan with the pat of butter. Pour the batter into the pan. Gently shake the pan to even out the batter.

8. Bake in the oven till the center is completely baked and a toothpick comes out clean; about 40 minutes. Slice and serve warm. (I tried it cold – and warm is definitely the way to go!)

This recipe has been linked at: Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Wheatless Wednesday, Delicious Dishes

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21 Responses to Rosy Cherry Cake

  1. That sounds really good!!! I might have to try that out this weekend. And thanks for linking up – I stumbled!

    • Raj says:

      Hi Donielle! Thanks for dropping by. I hope you enjoy the cake – it definitely falls into the category of “nourishing foods”. πŸ™‚

  2. Linda says:

    What a delicious and moist looking cake! You really have me wanting some right now.

  3. What a great recipe! I love using rosewater. It sounds delicious paired with cherries.

    Michele πŸ™‚

  4. Fabulous recipe; it looks so inviting, like, hey, may I please snag a piece of that, now??

    Yes, cherries; I have a love/hate relationship with them. It did get better once I read that a strong drinking straw makes an excellent cherry pitter. This was good news for me since I don’t own a cherry pitter.

    Thanks for submitting this to Gluten Free Feed; it’s been published! More recipes, please??? πŸ™‚

    • Raj says:

      A strong drinking straw eh? I’ll definitely give that a try! Thanks for the idea and thanks for publishing me on gluten free feed! πŸ™‚ You’ll definitely get a lot more recipes from me!

  5. Iris says:

    Love your description of cherries…quite funny! Of course, I love them, but I can see how the pits would be annoying. The cake looks delicious!

  6. Chaya says:

    I am hoping, my hubby has not eaten all the cherries. I think, I have one package of almond flour left. If so, I am on my way to make this or a derivation.

    I might have to sub something for the cherries and that means a new name for the cake. Thanks for this.

    • Raj says:

      Isn’t it great to tweak recipes to make them your own? Definitely share your version here, I would love to try it too!

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  8. Sounds so good. I wonder how it would be with pineapple, peaches, etc . . . Margaret

    • Raj says:

      I think it’ll work great with most fruits. The one thing to keep in mind though is that some fruits that are very fragrant – like pineapples – might overpower the rose water. Another tip is to cut the fruit into smaller chucks so that they don’t sink to the bottom of the cake. Happy experimenting! Let me know what you try!

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