Almond and Lemon Loaf
Photography Claire Aldous.
Sometimes a simple slice of a gorgeous classic cake is all that’s required and this one fits the bill perfectly. For a dessert, serve with pitted fresh cherries, raspberries or strawberries and a generous dollop softly whipped cream.
Serves: 4–6
INGREDIENTS
150 grams butter at room temperature
1 cup caster sugar
3 large eggs, size 7
⅓ cup cream or milk
1 teaspoon vanilla extract
finely grated zest 2 lemons
1 cup plain flour
1 cup ground almonds (almond meal)
1 teaspoon ground ginger
1½ teaspoons baking powder
¼ teaspoon salt
Topping
1 cup icing sugar, sifted
2 tablespoons lemon juice
⅓ cup roasted skin-on almonds, roughly chopped
METHOD
Grease a 5 cup capacity loaf tin and fully line with baking paper.
Preheat the oven to 160°C fan bake
Beat the butter and sugar together until very light and fluffy, about 10 minutes. Lightly whisk the eggs together then gradually beat into the butter mixture.
Beat in the cream and vanilla. Combine the flour, ground almonds, ginger, baking powder and the salt. Using a large metal spoon, fold in until well combined but don’t overmix or the loaf with be dense.
Spoon into the tin and smooth the top. Bake for about 55–60 minutes until golden and risen and a skewer inserted into the centre comes out clean.
To finish: Stir the icing sugar and enough lemon juice together to make a thick but pourable icing. Spoon over the top then scatter over the almonds and leave to set. Makes 1 loaf.
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