A summery gluten free treat, rich with almonds and riddled with sweet juicy fruit.
- 60g caster sugar
- 60g butter, softened
- 180g ground almonds
- 1 tsp baking powder
- Pinch of salt
- 2 eggs
- 1 tsp almond extract
- 160g fresh cherries, pitted and left whole (I know, it looks like you murdered someone in the kitchen)
- Handful flaked almonds
- Pre-heat the oven to 160C fan (180C) and line a loaf tin or a 20cm baking tin
- Cream together the butter and sugar until light and fluffy
- Break in the eggs one at a time, beating vigorously as you do so
- Add the almond extract and whisk in
- In another bowl (or in the bowl of the scales to avoid unnecessary washing up), mix together the ground almonds, baking powder and salt
- Gently stir the dry ingredients into the wet, and then add the cherries, stirring them into the mixture
- Spoon into the tin, smooth out the top with a spoon and then sprinkle over the flaked almonds
- Bake for 40 mins until golden on top and cooked through
- Leave in the tin for 10 mins and then turn out onto a wire rack to cool completely
- Serve with vanilla ice cream, custard or cream
Sophie cooks 