CHERRY ALMOND LOAF CAKE
 NIGELLA
Photograph by Petrina Tinslay
INGREDIENTS

200g natural-coloured glacé cherries
250g self-raising flour
225g butter, softened
175g caster sugar
3 large eggs, beaten
2–3 drops almond essence
100g ground almonds
6 tablespoons milk
23 x 13 x 7cm loaf tin, lined and buttered
Serving Size : Makes 8–10 slices
METHOD

1.Preheat the oven to 170ºC/gas mark 3. Halve the cherries, wash them in a colander under cold water, then pat them dry, toss them in some flour and shake well to get rid of excess.
2.Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and ground almonds. Fold in the cherries and then the milk and spoon the thick mixture into the loaf tin and bake for 3/4–1 hour, or until a cake-tester comes out clean.
3.As with all of these sorts of cakes, leave in the tin on a wire rack until completely cooled.



REVIEWS

This is a lovely almondy loaf cake that can serve as a base for the addition of so many fruits. I don't like glace cherries so used cherries out of a jar instead and upped the sugar a bit to compensate. Next time, canned peaches!

Sevilleoranges

This is a nice, plain retro sort of cake but you really need to be careful to get a 2lb loaf tin with the largest possible base otherwise it rises a little too much and doesn't have a flat top like the one shown in the picture.

Angelofthenorth
Back