Nigella Cherry Almond Loaf Cake

Nigella Cherry Almond Loaf Cake

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?

  1. 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.
  2. Cream Butter and Sugar: Beat the softened butter and caster sugar together until light and fluffy.
  3. Add Wet Ingredients: Gradually mix in the beaten eggs and almond essence.
  4. Fold in Dry Ingredients: Gently fold in the flour, ground almonds, and cherries. Finally, fold in the milk to create a thick batter.
  5. 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.
  6. Cool Completely: Let the cake cool in the tin on a wire rack before removing and slicing.
Nigella Cherry Almond Loaf Cake
Nigella Cherry Almond Loaf Cake

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 Cherry Almond Loaf Cake

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time: 10 minutesTotal time:1 hour 25 minutesServings:8 servingsCalories:350 kcal Best Season:Suitable throughout the year

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

  1. 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.
  2. Cream Butter and Sugar: Beat the softened butter and caster sugar together until light and fluffy.
  3. Add Wet Ingredients: Gradually mix in the beaten eggs and almond essence.
  4. Fold in Dry Ingredients: Gently fold in the flour, ground almonds, and cherries. Finally, fold in the milk to create a thick batter.
  5. 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.
  6. 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.
Keywords:Nigella Cherry Almond Loaf Cake

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