James Tanner Gluten free cherry and almond Cake recipe on Lorraine

James Tanner makes a delicious gluten-free cherry and almond Cake on to days episode of Lorraine.

The ingredients are: 3 eggs, 200g caster sugar, 100g unsalted butter, melted, 125mls olive oil, 225g ground almonds, 1 teaspoon baking powder, 75g polenta, Zest of 1 lemon, 25mls dark rum, 100g pitted Kentish cherries, cut in half, Small handful of flaked almonds and 1 tablespoon apricot jam.

For the cherry compote: 200g pitted Kentish cherries, cut in half, 1 tablespoon caster sugar, Splash of water and Clotted cream or crème fraiche to serve.