Instagram sensation Tasting Thyme, aka Florence Stanton, shares her easy recipes that are simple and delicious
Cherry & Almond Loaf Cake
Hands-on time: 15 mins Bake time: 50 mins
Total: 1 hr 5 mins Makes: 8
• 180g (6½oz) butter, at room temperature
• 180g (6½oz/¾ cup) caster (superfine) sugar
• 3 medium eggs
• 2 tsp almond extract
• 155g (5½oz/generous 1 cup) plain (all-purpose) flour
• 1 tsp baking powder
• 5 tbsp ground almonds
• 3 tbsp milk
• 250g (9oz) pitted fresh or frozen cherries
GLAZE
• 125g (4½oz/generous 1 cup) icing (powdered) sugar
• 2 tsp milk
• ½tsp almond extract
TO SERVE
• 3 tbsp flaked (slivered) almonds
• cherries on their stem (optional)
Anything that spins off a Bakewell Tart has got to be good, right? This loaf cake brings together a terrific flavour combination of almonds and cherries and is a much easier way to recreate those beloved Bakewell flavours. The result is something perfect for afternoon tea, to cut slices off and come back to – repeatedly, no doubt.
1. Preheat the oven to 180°C fan (200°C/400°F/Gas 6) and line a 900g (2lb) loaf tin with baking parchment.
2. In a large bowl, or the bowl of a stand mixer fitted with the beater attachment, beat the butter and sugar for 3–5 minutes, until light and fluffy. Add the eggs one at a time, mixing after each addition, then add the almond extract and combine again. Combine the flour, baking powder and ground almonds then add them to the bowl and gently fold to combine. Add the milk to loosen and stir gently.
3. Transfer the batter into the lined tin, level it out, and bake in the oven for 50 minutes, until golden and a skewer inserted into the middle comes out clean.
4. Remove from the oven and leave to cool on a wire rack in the tin before turning it out and glazing it.
5. Make the glaze in a small bowl by combing the icing (powdered) sugar, milk and almond extract. It should be thick but pourable. Adjust if necessary. Pour the glaze over the cake and scatter over the flaked (slivered) almonds. Adding some fresh cherries, especially those still on their stems, gives a nice finishing touch.
6. The cake will keep well for up to 2–3 days in an airtight container.
Cheat’s Almond Croissants
Hands-on time: 10 mins Bake time: 12–13 mins Total: 22–23 mins Makes: 4
• 4 store-bought plain croissants
FRANGIPANE-STYLE FILLING
• 120g (4¼oz/1 cup) ground almonds
• 70g (2½oz) butter, at room temperature
• 110g (3¾oz/½ cup) caster (superfine) sugar
• 1 large egg, beaten
• ½tsp almond extract
TO DECORATE
• flaked (slivered) almonds, toasted
• icing (powdered) sugar
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