Nothing perks up an afternoon like a good old mug of tea and, of course, a piece of cake. We added some yummy summer berries to this classic almond loaf and topped with an amazing bright pink berry glaze and it’s delicious. But don’t just take our word for it, why not try it for yourself? Just don’t forget to pop the kettle on!
180g caster sugar
Juice of half a lemon
200g caster sugar
200g ground almonds
3 tbsp berry compote
100g icing sugar
– Rinse berries under cold water then add them to a heavy bottomed saucepan and coat in the sugar and squeeze in the lemon juice. Bring to a boil, and then take off the heat and strain to remove the broken berries. Turn down the heat and reduce the compote until it’s nice and thick – about 10 minutes.
- Pour into a sterilised jar, ready to use for the almond loaf and berry icing. Preheat the oven to 160C/gas mark 2 and line and grease a 1lb loaf tin. In a bowl, cream butter and sugar until light and fluffy, then add one egg at a time, mixing well after each addition.
– Next, mix in the eggs, followed by the ground almonds. Stop mixing as soon as soon as the almonds are fully incorporated.
- Add the mixture to the loaf tin and smooth the top with a knife, spoon blobs of cooled berry compote all over the top and then use a toothpick to swirl the compote in with the loaf mixture to create a marble effect. Bake the loaf for 30-35 minutes, or until a skewer inserted comes out clean.
- Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely. Meanwhile, make the icing by adding the compote to icing sugar and mixing vigorously until smooth. Drizzle the icing over the loaf once cooled.
Recipe and and photography by Emine Hassan