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Almond Tea Bread

VegetarianOvenGastro-Pub

Time: 2 hours

Yield: 32 servings

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About

So many of us get a little puckish around 3 o'clock. In England, they have a whole midday meal dedicated to having a little something to help them recharge, regroup, and just enjoy life. Perhaps it's time to take a page out of their book, grab a cup of tea and a slice of something indulgent and whimsical, and just catch your breath. This Almond Tea Bread fits the bill and then some! Tender and buttery, with the infused toasty, nutty flavor of almonds, this cake is delicious all on its own. But it doesn't stop there; little jewels of sweetness and tartness from gorgeously scarlet cherries further brighten each bite. Serve up a slice of Almond Tea Bread and you'll certainly feel like your cup runneth over!

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Ingredients

  • 3 cups all-purpose flour, divided, plus more for flouring the loaf pans
  • 1 (8-ounce) can almond paste
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 3 large eggs, at room temperature
  • 1 1/2 cups cherries, fresh pitted, or blueberries
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease and flour two 8x4-inch loaf pans.

Step 3 -In a large bowl, combine the almond paste and the butter, beating until well-blended.

Step 4 -Gradually add the sugar to the almond paste mixture, beating until light and fluffy.

Step 5 -Add the eggs, one at a time, beating well after each addition.

Step 6 -In a small bowl, gently toss the cherries and 1 tablespoon of the flour, then set aside.

Step 7 -Combine the baking powder, the salt, and the remaining flour.

Step 8 -Add the flour mixture and the milk to the creamed mixture, alternating between the two and beating well after each addition.

Step 9 -Spoon 1/6 of the batter into each of the prepared loaf pans.

Step 10 -Sprinkle the layers with 1/2 of the fruit, splitting it evenly between the loaf pans.

Step 11 -Repeat the layers in both loaf pans.

Step 12 -Top each loaf pan with the remaining batter, smoothing it out with a spatula.

Step 13 -Bake the loaves until a toothpick inserted into the centers comes out clean, about 1 hour-1 hour 15 minutes.

Step 14 -Allow the loaf cakes to cool for 10 minutes before transferring them out of the pans and onto wire racks to cool.

Step 15 -Serve.

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