A fruity treat from Flora Shedden. Find out from Flora what her techniques and ingredients are for making this quick and easy meal.
10 minutes
45 minutes
Easy
8
Step 1
Preheat the oven to 170C. Grease and line a 2Lb loaf tin.
Step 2
In a bowl beat the butter and sugar together until light and fluffy. Add the eggs and flour and beat again until smooth.
Step 3
Gently fold in the almonds, quark and cherries until fully combined.
Step 4
Pour into your prepared tin and then bake for roughly 45 minutes.
You are looking for the loaf to be golden brown and a sharp knife to come out of the centre clean. Allow to cool fully before removing from the tin and serving.
100g Graham’s the Family Dairy unsalted butter, at room temperature
300g caster sugar
3 eggs
225g self raising flour
100g ground almonds
75g Graham’s the Family Dairy vanilla quark
75g glace cherries, halved and preferably undyed
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
