A deliciously light bread, almond loaf is wonderful with morning coffee or afternoon tea.
ingredients
makes 1 loaf
4 eggs
225 g (8 oz) sugar
few drops pure almond extract
5 g (1 tsp) baking powder
good pinch salt
2.5 g (1/2 tsp) ground cinnamon
100 g (4 oz) flour
15 g (1/2 oz) butter, melted
225 g (8 oz) unsalted, roasted almonds, finely chopped
method
1. Preheat the oven to 175°C (350°F) Gas 4.
2. Beat the eggs in a mixing bowl. Gradually beat in the sugar. Add the almond extract, baking powder, salt and cinnamon.
3. Add the flour, melted butter and almonds. Stir until the batter is well blended.
4. Pour the batter into a lightly greased 22 cm (9 in) loaf tin and bake for 40 minutes.
5. Invert the pan over a wire rack and turn the loaf out.
6. Let the almond loaf cool. When it is cool, cut it into quarters.
7. Cut the quarters into 1 cm (1/2 in) slices.
8. Re-form the slices into a loaf shape in the pan and bake at 165°C (125°F) Gas 3 for 10 minutes.
9. Turn off the heat and leave the loaf in the oven for 15 minutes, before cooling and serving.
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