Cherry bakewell is an absolute classic. This loaf is an easier version and takes on 20 minutes to prepare, but loses none of the unmistakeable flavour of the original.
The delicious streusel topping is easy to prepare - you just mix the butter, sugar, almonds and flour together.
Once this comes out of the over you'll need to set aside some time for it too cool. When complete it will keep in an airtight container for three days.
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Yields:
8 - 10
Prep Time:
20 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 35 mins
Cal/Serv:
650
Ingredients
250g
unsalted butter, softened, plus extra to grease
250g
caster sugar
4
large eggs
1/2 tsp almond extract
150g
gluten-free self-raising flour
75g
ground almonds
For the streusel
50g
unsalted butter, melted
50g
light brown soft sugar
75g
gluten-free self-raising flour
25g
flaked almonds
200g
glacé cherries, washed and dried
For the icing
175g
icing sugar
1Tbsp.
flaked almonds, optional, toasted
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease and line base and sides of a 900g loaf tin with baking parchment, allowing the parchment to come 5cm above top of tin. For the cake: in a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy – it takes about 5min.
Step 2
In a small jug, beat eggs with almond extract. Add egg mixture, flour and ground almonds to butter bowl and whisk until smooth. Spoon into prepared tin, level surface and bake for an initial 55min.
Step 3
Meanwhile, make the streusel: mix together the butter, sugar, flour and almonds. After 55min, remove tin from oven and carefully sprinkle over streusel mixture in large clumps, then distribute over the cherries. Return tin to oven for 15-20min until a skewer inserted into the centre comes out clean. Cool in tin on a wire rack.
Step 4
When cake is cool, remove from tin and peel off parchment. To make icing, mix icing sugar with 1½tbsp water to make a thick icing (you may need a drop more water). Pipe or spoon icing over loaf, sprinkle over almonds (if using) and allow to set before serving in slices.
GH Tips
We used Dove’s Farm Gluten-Free Self-Raising flour for this wonderfully moist cake. In season, use pitted fresh cherries in place of glacé cherries.
TO STORE The iced loaf will keep in an airtight container at room temperature for up to 3 days.
Per Serving:
Calories: 650
Fibre: 2 g
Total carbs: 77 g
Sugars: 61 g
Total fat: 34 g
Saturated fat: 17 g
Protein: 8 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
