Published on 1st May 2017


Recipe and image courtesy of Christine Bailey

A squidgy, dessert style cake which is so easy to make and delicious served warm or cold with yogurt. You can use any fruit in this recipe - frozen berries or cherries are particularly good.

Makes one 20-cm (8-inch) tart

Preparation and Cooking Time: 15minutes + 35 minutes


  • 125g (4½oz) ¾ cup hazelnuts 
  • 4tbsp rice malt syrup, yacon syrup or honey
  • 125g (4½oz) ¾ cup gluten free self raising flour
  • 4tbsp light olive oil 
  • 1 free-range egg, beaten 
  • 1 1/2 tsp baking powder
  • 150g (5oz) ¾ cup low fat Greek yogurt or coconut yogurt 
  • 115g (4oz) scant 1 cup cherries, pitted and halved


  • 1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  • 2. Put the nuts in a liquidizer or grinder and process until finely ground. Place into a food processor and with the machine running add the honey, oil and flour and mix until it resembles breadcrumbs.
  • 3. Place half of the mixture into a 20cm (8inch) spring form round cake tin. Press down with the back of a spoon until firm. 
  • 4. Place the egg, baking powder and yogurt with the remaining nut mixture in the food processor and blend to form a thick batter. Gently fold in the cherries.
  • 5. Spoon the mixture over the base. Bake in the oven for 30-35 minutes until golden brown and firm. 
  • 6. Leave to cool in the tin before turning out. Cut into slices to serve


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