100g dried sour cherries
5 tbsp brandy
300g plain flour
85g cocoa, plus extra for dusting
200g light soft brown sugar
1 tsp gluten-free baking powder
1 tsp gluten-free bicarbonate of soda
150ml sunflower oil
350ml rice milk (preferably unsweetened)
150ml agave syrup
a little icing sugar, for dusting
1. Mix the cherries and the brandy and leave to soak for a few hrs.
2. Heat oven to 160C/140C fan/gas 3. Line the base of a round, 20cm loosebottomed tin with baking parchment.
3. Mix the flour, cocoa, brown sugar, baking powder, bicarb and xanthan gum in a big bowl. Whisk the oil, rice milk and agave syrup, then add to the dry ingredients and stir in with a wooden spoon. Add the cherries and any brandy, then scrape into the tin. Bake for 45 mins (or until crisp on top but fudgy in the centre).
4. Cool in the tin.
5. Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar.
Recipe reproduced with permission from www.bbcgoodfood.com