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Cherry & almond loaf
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150g butter, softened
150g caster sugar
3 British Blacktail Medium Free Range Eggs, beaten
150g self-raising flour, plus 2 tbsp
75g ground almonds
1 tsp almond extract (optional)
50g caster sugar
125g icing sugar
1. Preheat the oven to 180ºC, gas mark 4. Grease and line a 900g loaf tin. Set aside 5 whole cherries with the stalks still attached. Halve and destone the rest.
2. Beat together the butter and sugar for about 2 minutes or until light, then slowly add the eggs. Sift in the 150g flour, then add the ground almonds and almond extract (if using). Mix to combine.
3. Spoon one-third of the batter into the loaf tin and smooth the surface. Toss the halved cherries in the remaining 2 tbsp flour and scatter half over the cake batter. Top with another third of batter, then the remaining cherries. Finish with the remaining batter. Bake for 55-60 minutes, until a skewer inserted into the cake comes out clean. Remove the cake from the oven and allow to cool in the tin for 15 minutes before transferring onto a wire rack to cool completely.
4. Meanwhile, prepare the decoration. Put the caster sugar in a small saucepan with 50ml water. Place over a low heat and stir until the sugar is dissolved. Increase the heat and bubble for 2-3 minutes until thick, then remove from the heat. Sit the whole cherries in the syrup for a few minutes, then carefully transfer to a sheet of baking parchment and allow to cool. Sift the icing sugar into a bowl and add 15-20ml of water. Mix until smooth with a drizzling consistency. Spoon over the cooled cake, letting it run down the sides, then top with the glazed cherries.
Typical values per serving:
This recipe was first published in July 2020.