Closeup of cherry cake

Fat free cherry cake

Jacqui Brown
Jacqui Brown says: "Here is my favourite recipe that I bake at least once a week as I just love something sweet at the end of a meal, but being virtually fat free it isn't too naughty! We are lucky enough to have an orchard in Poitou-Charentes, France with 5 large cherry trees and we freeze the fruit to use all year round. We also have plumpeachapplepear and quince trees so I vary the recipe to use whatever is most abundant!"
Course Dessert


  • Lined flat baking tin
  • Mixing bowl


  • Enough cherries to fill the bottom of a lined flan tin
  • 3 eggs
  • 65 g sugar
  • 110 g plain flour
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • 2 tbsp natural yoghurt
  • 50 g ground almonds
  • a few drops of almond essence


  • Pre-heat your oven to gas mark 4/160℃ fan/180℃
  • Beat the eggs and sugar for at least five minutes until very frothy and pale.
  • Gently fold in the yoghurt and almond essence, and then half the dry ingredients sieved, then the remainder.
  • Try and lose as little of the air as possible.
  • Pour the batter over the cherries and bake in a preheated oven for about 20 mins, or until the top is golden and springs back to the touch.
  • Leave to cool and then turn out upside down onto a plate.
  • Serve warm or cold with a healthy dollop of natural yoghurt.
Keyword fruit
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Lead image: Cherry ‘Stella’ from Thompson & Morgan

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