A dense and buttery loaf, studded with beautiful red cherries.
I am quite experienced when it comes to baking cakes and cupcakes, but my recipes all call for the staple ingredients of flour, sugar, butter and eggs. I haven’t ventured much into creating eggless bakes, or gluten-free or dairy free bakes. Baking is such a science that I have always been a bit afraid of the outcome, should one change a key ingredient.
I was so pleasantly surprised with this gluten free loaf, however. There is a fair amount of density in the loaf, due to the ground almonds, but it is also buttery and incredibly soft.
There were some glacé cherries hanging around from Christmas, so I decided to include them in the loaf too. You could perhaps swap them out for fresh cherries, blueberries or even leave them out completely. Try adding in some lemon zest or orange zest for a more citrusy loaf (you know I have a few citrus recipes on here :)). On the whole, this is a great base from which you can add different flavours to create something you love.
What’s more, the recipe doesn’t require much more than a single bowl and a few ingredients.
GLUTEN-FREE CHERRY AND ALMOND LOAF
- 200g glacé cherries, plus an additional 15 grams to finish
- 2 tablespoons cornflour
- 180g salted butter, room temperature
- 250g caster sugar
- 4 large eggs
- 1 teaspoon vanilla essence
- 1/4 teaspoon almond essence
- 80g desiccated coconut
- 180g ground almonds/almond flour
- 20g flaked almonds, to finish (optional)
- a sprinkling of caster sugar, to finish (optional)
- Preheat the oven to 160 degrees Celcius. Grease and line a 23 by 13cm loaf tin, which rises 8cm high. Allow for a little overhang on the length of each side, so that the cake can be easily lifted from the tin.
- Roughly chop the glacé cherries. Then rinse off the syrup and pat dry with a kitchen towel or serviette.
- Toss the chopped and dried cherries in the cornflour and set aside – this helps them not sink to the bottom of the batter.
- Cream the butter and sugar until pale and fluffy, at least five minutes.
- Then add in the eggs, one at a time. Only add in the next one once the previous egg has been fully incorporated.
- Add in the vanilla and almond essence.
- Then fold in the desiccated coconut and ground almonds.
- Lastly fold in the cornflour-coated cherries.
- Spoon the batter into your baking tin.
- Top with a few extra cherries, sprinkling of flaked almonds and of some caster sugar.
- Bake for around 40 minutes, until a skewer inserted comes out clean, or with a few moist crumbs.
- Let it cool in the tin for 30 minutes, before removing and letting it cool completely.
- This cake does benefit from standing overnight, as the moisture settles and the crumb becomes a lot more distinct.
Recipe by adventureswithsugar.com