This Cherry Almond Loaf Cake is a moist and flavorful treat, combining sweet glace cherries with a rich almond taste. Perfect with a cup of tea, it’s easy to make and irresistible!
Ingredients Needed:
- 200 grams of natural-colored glace cherries
- 250 grams self-raising flour
- 225 grams butter (softened)
- 175 grams caster sugar
- 3 large eggs (beaten)
- 2 – 3 drops almond essence
- 100 grams of ground almonds
- 6 tablespoons milk
How To Make Cherry Almond Loaf Cake?
- Prepare the Oven and Cherries: Preheat the oven to 170ºC. Halve the cherries, rinse them under cold water, pat dry, and toss in flour. Shake off any excess flour.
- Cream Butter and Sugar: Beat the softened butter and caster sugar together until light and fluffy.
- Add Wet Ingredients: Gradually mix in the beaten eggs and almond essence.
- Fold in Dry Ingredients: Gently fold in the flour, ground almonds, and cherries. Finally, fold in the milk to create a thick batter.
- Bake the Cake: Spoon the batter into a lined and buttered loaf tin 23 x 13 x 7 cm. Bake for 45 minutes to 1 hour, or until a skewer inserted into the center comes out clean.
- Cool Completely: Let the cake cool in the tin on a wire rack before removing and slicing.
Recipe Tips:
- Coat Cherries in Flour: Tossing the cherries in flour helps prevent them from sinking to the bottom of the cake.
- Use Room-Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for a smooth batter.
- Check for Doneness: Start checking the cake around 45 minutes to avoid overbaking.
- Almond Essence Control: Use only 2-3 drops of almond essence to keep the flavor balanced.
- Line the Tin Well: Use both butter and parchment paper to ensure the cake doesn’t stick.
How To Store Leftovers?
- Refrigerate: Let the cake cool completely, then wrap it tightly in clingfilm or store it in an airtight container. It will keep at room temperature for 3-4 days.
- Freeze: Wrap the cooled cake (whole or sliced) in clingfilm and place it in a freezer-safe bag. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 150mg
- Potassium: 80mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 6g
Try More Nigella Lawson Recipes:
- Nigella Almond And Lemon Cake Recipe
- Nigella Coffee And Walnut Loaf Cake
- Nigella Orange Almond Cake
Nigella Cherry Almond Loaf Cake
Description
This Cherry Almond Loaf Cake is a moist and flavorful treat, combining sweet glace cherries with a rich almond taste. Perfect with a cup of tea, it’s easy to make and irresistible!
Ingredients
Instructions
- Prepare the Oven and Cherries: Preheat the oven to 170ºC. Halve the cherries, rinse them under cold water, pat dry, and toss in flour. Shake off any excess flour.
- Cream Butter and Sugar: Beat the softened butter and caster sugar together until light and fluffy.
- Add Wet Ingredients: Gradually mix in the beaten eggs and almond essence.
- Fold in Dry Ingredients: Gently fold in the flour, ground almonds, and cherries. Finally, fold in the milk to create a thick batter.
- Bake the Cake: Spoon the batter into a lined and buttered loaf tin 23 x 13 x 7 cm. Bake for 45 minutes to 1 hour, or until a skewer inserted into the center comes out clean.
- Cool Completely: Let the cake cool in the tin on a wire rack before removing and slicing.
Notes
- Coat Cherries in Flour: Tossing the cherries in flour helps prevent them from sinking to the bottom of the cake.
- Use Room-Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for a smooth batter.
- Check for Doneness: Start checking the cake around 45 minutes to avoid overbaking.
- Almond Essence Control: Use only 2-3 drops of almond essence to keep the flavor balanced.
- Line the Tin Well: Use both butter and parchment paper to ensure the cake doesn’t stick.
Nigella Cherry Almond Loaf Cake