Springy Curd and Almond Loaf Recipe

Springy Curd and Almond Loaf

Ingredients

Serves 9

  • ½ cup butter, room temperature

  • ¾ cup caster sugar

  • ⅓ cup The Cherry Tree Lemon Curd or Passion Fruit Curd

  • Zest of 1 lemon

  • 2 large eggs

  • 1 cup plain flour

  • ½ cup ground almonds

  • 1 tsp baking powder

  • 1 tsp salt

  • ½ cup almond milk, or regular if preferred

TO SERVE (optional)

Method

  • Preheat the oven to 175ºC / 155ºC fan. Generously grease a loaf pan (20cm x 10cm x 5cm) with butter.

  • Cream the butter and sugar using an electric whisk until fluffy.

  • In a clean bowl, mix in the lemon curd, lemon zest and eggs with an electric whisk.

  • Stir in the flour, baking powder, salt and milk, and using an electric whisk on low/medium whisk to combine. Try not to over mix.

  • Pour the batter into your prepared pan. Bake for about 55 minutes, add a sheet of foil after about 40 minutes if the top is starting to brown too much. The cake is done when you can insert and remove a skewer without too many crumbs sticking.

  • Allow to cool before adding optional serving suggestions and slicing.

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