Cherry and Almond Loaf Cake
Makes 8-10 slices
The Food Husband’s birthday calls for a gluten-free cake. He loves cherry and almond and so I came up with this tasty loaf cake. Using almond extract really ramps up the almond taste. If you don’t want such a full-on-flavour then replace with vanilla extract. If making this dairy-free then using almond milk is in keeping!
I’m pleased to report this cake freezes really well. Wrap in kitchen foil and then tightly in clingfilm or in a sealed bag.
- Ingredients:
- 170g gluten-free plain flour
- 2 tsp gluten-free baking powder
- 1/4 tsp xanthan powder
- 170g caster sugar
- 100g ground almonds
- 2 large eggs, beaten
- 100ml vegetable oil
- 1 tsp almond extract
- 75ml (almond) milk
- 100g glacé cherries
- Flaked almonds (optional)
Step 1: Preheat the oven to 180c (fan) and line a 2lb loaf tin.
Step 2: Combine all the ingredients in a large bowl, folding in the cherries at the end.
Step 3: Pour into the lined loaf tin and smooth the top level. If desired, sprinkle the top with flaked almonds.
Step 4: Bake for 50 minutes; the top should be golden brown and a skewer should come out clean when pierced into the cake.
Step 5: Allow to cool fully in the tin. If you like, drizzle with icing when cool (the neon is completely optional!)