Country Living (UK)

CHERRY BAKEWELL LOAF

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Preparatio­n 20 minutes, plus cooling and setting Cooking about 1 hour 15 minutes Serves 8-10 In season, the glacé cherries in this cake can be replaced with pitted fresh ones.

250g unsalted butter, softened, plus extra to grease 250g caster sugar 4 large eggs ½ tsp almond extract 150g gluten-free self-raising flour 75g ground almonds FOR THE STREUSEL 50g unsalted butter, melted 50g light brown soft sugar 75g gluten-free self-raising flour 25g flaked almonds 200g glacé cherries, washed FOR THE ICING 175g icing sugar 1 tbsp flaked almonds, toasted

1 Preheat the oven to 180˚C (160˚C fan oven) gas mark 4. Grease and line the base and sides of a 900g loaf tin with baking parchment, allowing it to come 5cm above the top of the tin.

2 In a large bowl, beat the butter and sugar with electric hand beaters for about 5 minutes until light and fluffy.

3 In a small jug, beat the eggs with the almond extract. Add the egg mixture, flour and ground almonds to the butter and beat until smooth. Turn into the tin, level and bake for 55 minutes.

4 Meanwhile, for the streusel, mix the butter, sugar, flour and flaked almonds. Remove the cake from the oven and sprinkle the streusel over in clumps, then scatter over the cherries. Return the cake to the oven for 15-20 minutes until a skewer inserted in the centre comes out clean. Cool on a wire rack.

5 When the cake is cool, remove from the tin and peel off the parchment. To make the icing, mix the icing sugar with 1½ tbsp water to make a thick consistenc­y (add a drop more water, if necessary). Spread over the cake, sprinkle over the almonds and leave to set before serving. It will keep in an airtight container for up to 3 days.

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