- almond paste 1 can (8 ounces)
- Butter 1/4 cup , softened • 717 kcal
- Sugar 1 cup • 470 kcal
- Eggs 3 large , room temperature • 130 kcal
- cherries or blueberries 1-1/2 cups fresh pitted
- Flour 3 cups all-purpose (plain) , divided
- Baking powder 4 teaspoons • 156 kcal
- Salt 1/2 teaspoon • 1 kcal
- Whole Milk 3/4 cup
This delightful almond-flavored tea loaf is sure to be a firm favorite when you have friends or family round for a visit.
In a large bowl, combine the almond paste and butter; beat until well blended.
Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
In a small bowl, gently toss your fruit and 1 tablespoon flour (this stops the fruit sinking to the bottom of the cake batter). Set aside.
Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition.
Spoon a sixth of the batter into a 2lb. loaf pan; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula.
Bake at 350F/160C fan/gas mark 4 until a toothpick inserted in the center comes out clean – about 1-1/4 hours. Cool for 10 minutes in the tins before removing to wire racks to cool.
*To make your own almond paste (8oz):
4oz ground almonds
2oz icing sugar
2oz caster sugar
1 small egg (beaten)
½ tsp. lemon juice
1-2 drops vanilla or almond essence
Place all ingredients in the bowl of a stand mixer. Using the “K” beater on minimum speed, mix together until the ingredients form a thick paste. Cover until ready to use.