Cherry Bakewell Bread
1 My Secret Kitchen Original Beer Bread Mix
50g ground almonds
50g caster sugar
50ml veg oil
2 tsp almond essence
100ml lemonade
100g glace cherries
125g icing sugar
20ml cold water
Preheat oven 190c and line a 1lb loaf tin.
Empty the bread mix into a bowl and add the ground almonds and sugar and stir together.
Reserve 6 of the glace cherries and chop the rest in half and add to the dry ingredients and mix.
Make a well in the centre of the dry ingredients and add the vegetable oil, almond essence and lemonade.
Mix thoroughly and quickly before putting in to the loaf tin and bake for 25 - 30 minutes.
Make the icing by mixing the icing sugar with the water. When the loaf is cool, top with the icing and the reserved whole cherries.
This recipe came from the My secret Kitchen blog and I've now made it twice and it is absolutely beautiful, even after a week this was still beautifully fresh and luscious.
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