Cakes & Cupcakes
Gluten-Free Cherry and Almond Loaf
A deliciously moist almond loaf studded with glacé cherries.
I have a basic cake formula which I adapt to create different flavours, but I rarely venture into the world of gluten-free baking. I could not be more glad that I did. I had some glacé cherries hanging around from Christmas and wanted to use them up, so in they went.
This loaf is incredibly buttery and moist, and I love the texture from the coconut in it. The flaked almonds give a wonderful crunch on top, and the glacé cherries add a hit of sweet, juicy syrupiness.
You could use fresh cherries or blueberries instead, but glacé cherries are more easily accessible, especially when fresh cherries are not in season. Or just leave them out completely!
The recipe
Gluten-Free Cherry and Almond Loaf
adventureswithsugar.com/gluten-free-cherry-and-almond-loaf/
Method
Method: loaf
- Preheat the oven and prepare the tin: Preheat the oven to 160˚ Celsius. Grease and line a 900g loaf tin.
- Prepare the cherries: Roughly chop the cherries and toss with the cornflour. Set aside.
- Cream the butter and sugar: Cream the butter and sugar until light and fluffy, around 8 minutes.
- Add the eggs: Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next one.
- Add the essences: Add in the vanilla and almond essence and continue to mix.
- Fold in the almonds and coconut: Lastly, add in the ground almonds and desiccated coconut, and fold until combined.
- Fill and top: Place into the loaf tin and scatter cherries and flaked almonds on the top.
- Bake: Bake for 40 to 45 minutes, until a skewer inserted comes out clean. If the cake is getting too brown on the top, cover with foil for the remaining bake time.
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