Cherry & olive oil loaf

Name: Cherry & olive oil loaf
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 125 ml extra virgin olive oil, plus extra for greasing; 180 g Cherries; 150 g self-raising flour; 100 g ground almonds; ½ tsp bicarbonate of soda; ½ tsp salt; 3 medium free range eggs; 135 g golden caster sugar; 90 g natural yogurt; 1 tbsp demerara sugar

A tender and fruity grown-up cake, with notes of grassy olive oil.

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Vegetarian

Serves10
CourseCake
Prepare20 mins
Cook55 mins
Total time1 hr 15 mins
Pluscooling

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125ml extra virgin olive oil, plus extra for greasing
180g Cherries
150g self-raising flour
100g ground almonds
½ tsp bicarbonate of soda
½ tsp salt
3 medium free range eggs
135g golden caster sugar
90g natural yogurt
1 tbsp demerara sugar

Preheat the oven to 170ºC, gas mark 3. Oil a 900g loaf tin and line the base and ends with a long strip of baking parchment. Remove the cherry stones, then cut the fruit into quarters and set aside. In a bowl, combine the flour, ground almonds, bicarbonate of soda and salt.
In a large mixing bowl, use an electric hand mixer to beat the eggs and sugar for 2 minutes until pale and voluminous. Gradually beat in the oil, then the yogurt, then beat in the dry ingredients on a low speed until just combined.
Tip half of the mixture into the lined loaf tin, then scatter over half of the cherries. Pour over the remaining batter, top with the remaining cherries and evenly scatter the demerara sugar over the top. Bake for 50 55 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin, then remove and slice to serve.

And to drink...

No.1 Darjeeling Loose Leaf Tea
Known as the ‘Champagne of teas’, this Darjeeling blend is a light, floral brew that perfectly complements a slice of cherry cake.

Typical values per serving when made using specific products in recipe