So much delicious fruit around at the moment, and last week I managed to find organic cherries at the markets, so stocked up. What better thing to make with fresh cherries than black forest cake! OK, so it's definitely not a traditional recipe, but it tastes pretty good and of course, has some hidden veggies.
170g ground almonds
20g tapioca flour
1 tsp creme tartar
1/2 tsp bicarb soda
1 tsp vanilla essence
20g coconut oil
8 pitted fresh (or frozen) cherries chopped into quarters
Preheat oven to 180 degree Celsius. Combine dry ingredients in a large mixing bowl. In a food processor add the zucchini and blitz until it sticks to the edges. Scrape edge of food processor bowl and add eggs. Process again until zucchini is well chopped. Add rest of wet ingredients except cherries and blitz to combine. Slowly add the wet ingredients to the dry until just combined. Pour into lined cake tin and add cherries to the top, gently submurging some a little. Bake for 30-40 mins, or until toothpick comes out clean.
I iced mine with coconut cream (with a little vanilla essence) and decorated it with fresh cherries. The cake itself is quite moist. If you put it in the fridge it firms up a bit and becomes more fudgy.
Once it was cooked... not the prettiest looking thing!