Cranberry Bakewell loaf

Bakewell tart is my absolute, all-time favourite, so I’ve used the flavours in this loaf. Fresh cranberries — which start to appear in supermarkets at this time of year — give it a lovely seasonal twist, and have a tartness that cuts through the cake’s sweetness.

Preparation: 10 minutes Cooking: 55 -60 minutes

INGREDIENTS:

For the Loaf 150g softened unsalted butter 150g caster sugar

1 tsp good quality almond extract

2 large eggs

150g self-raising flour

150g almond flour (or ground almonds) 2-3 tbsp milk

150g fresh cranberries For the lemon icing drizzle 200g icing sugar 1-2 tbsp lemon juice

METHOD:

Heat your oven to 180°C/160°C fan and line a 2lb loaf tin with baking parchment or a baking liner.

Cream together the butter and sugar until light and fluffy

Beat in the eggs one at a time

Add the almond essence

Add half the plain flour and half of the almond flour and mix with a tablespoon of milk. Don’t over mix, stop as soon as it’s incorporated.

Add the other half of the plain flour and almond flour and mix with the other tbsp of milk and mix, again only until it’s all incorporated.

Carefully fold in 100g of the cranberries. Spoon into the lined loaf tin and even out the top with the back of a spoon or spatula.

Push the other 50g cranberries into the top of the loaf.

Bake for 55-60 mins. Cover the top of the cake with foil at around 45 mins to stop potential burning.

The cake is ready when a skewer inserted come out clean however do try a few times in to ensure you haven’t hit a cranberry.

Turn out of the tin and allow the cake to cool completely on a wire rack.

In the meantime, sift the icing sugar into a bowl and mix in the lemon juice a little at a time until you reach a thick pouring consistency.

When the cake is cool, drizzle the icing over the top.

Store in an airtight container and eat within 1-2 days