Blackberry and Almond Loaf
Unlimited access. Half the price.
Ingredients
200g soft butter
160g golden caster sugar
4 eggs, lightly beaten
2 tbsp milk
1 tsp almond extract
240g self-raising flour
1½ tsp baking powder
85g ground almonds
200g blackberries
for the topping:
25g cold butter, cubed
10g spelt or rye flour
20g light muscovado sugar
10g almonds, finely chopped
Method
Preheat your oven to 170ºC/gas mark 3 and line a 2lb loaf tin with parchment.
Cream the butter and sugar until light and fluffy.
Stir the eggs, milk and almond extract together.
Add the egg mixture to the butter and sugar slowly, until combined.
Sieve in the flour and baking powder, add in the ground almonds and combine everything.
Stir in the blackberries and scoop the mixture into your prepared tin.
To make the topping, rub the butter into the flour and sugar until it forms rough breadcrumbs. Stir in the almonds.
Smooth the mixture out and sprinkle on the topping, press it down slightly.
Bake in the center of your oven for an hour until golden on top and a skewer comes out clean.
Once cool enough to handle, place onto a wire rack to cool completely.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.