Preheat the oven 150c/302f/gas mark 2 (this isn't a mistake!!)
Line and grease the base and perimeter of a 8 inch spring form pan and set aside.
In a medium sized bowl add all of the dry ingredients - almond flour, gluten free flour, cinnamon, nutmeg, pink salt, baking powder and set aside.
Use an stand mixer with a paddle attachment or an electric hand whisk to cream the butter and cane sugar along with the vanilla extract.
Pour the sorrel jam into the bowl with the creamed butter and sugar and mix to evenly combine.
Slowly add the bowl with the dry ingredients to the wet, sorrel mixture, adding in increments while mixing to form a smooth batter.
Add the red food colouring then mix for about 30 seconds so the red colour is evenly distributed.
Pour the cake batter into the cake tin.
Place some water in a large oven proof bowl to create a water bath and place this on the bottom oven shelf underneath the pan (this will help with heat distribution)
Bake the cake on the middle shelf for around 60-90 minutes. Keep an eye on the cake, you don't want the top too brown (it's a red cake!), half way through baking place some foil over the top of the cake, if you need to.
Once done check the readiness by inserting a skewer or even a knife. It should come out clean when done. If not return to the oven to bake for 10-15 intervals (foil covered) and repeat.
Once the cake is baked, leave the cake in the tin until it starts to cool down then remove from the pan by pushing the base of the tin upwards then transfer to a cooling rack.
Spray the top of the sorrel cake lightly with some sorrel drink and leave to completely cool.
Allow the cake to completely cool (preferably overnight) before slicing (you can spray more liquid once the cake is cool).