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!)