This cherry loaf is rather simple, fairly dense but enriched with ground almonds. Turns out nice and moist and keeps well too. One good tip that I picked up from Nigella Lawson is to rinse the cut glace cherries with water, pat dry and toss in some flour to minimise the cherries from sinking. What I would normally do is just to cut up the glace cherries and dust them with flour. It never crossed my mind to rinse them. As I prefer to have a not too sweet cake, I reduced the sugar and halved the amount of cherries called for in the recipe.
Recipe for Cherry Almond Loaf (adapted from Nigella Lawson's recipe with slight modification)
- 225 gm butter
- 100 gm glace cherries (reduced from 200 gm)
- 250 gm self-raising flour
- 100 gm ground almonds/almond meal
- 3 eggs
- 140 gm caster sugar (reduced from 175 gm)
- 1 tsp vanilla
- 8 Tbsp milk (originally 6 Tbsp)
- Cut up the glace cherries, rinse with water, pat dry, toss in some flour from the recipe. Set aside
- Sift the self-raising flour.
- Cream butter and sugar till light and fluffy, thick.
- Add in eggs one @ a time, mix well.
- Fold in sifted flour, mix well.
- Fold in almond meal alternatively with the milk. Add in vanilla.
- Mix in the flour dusted glace cherries.
- Pour batter into a greased and floured oval pan. (I made 2 Oval shape loaves).
- Bake in a preheated oven @ 180 deg.C for 40 mins. till golden brown. Test with a skewer till it comes out clean.
- Cool in pan for 15 mins. before unmoulding onto a wire rack to cool completely.
This post is linked to Cook like a Star, organised by Zoe of Bake for Happy Kids,
I'm also linking this post to the Little Thumbs Up 'Eggs' event, organised by Zoe of Bake for Happy Kids,