Cherry almond loaf
1 hour 30 min
One of the best cakes for afternoon tea. Ground almonds in the cake mixture create a moist, rich crumb.
6 people made this
Ingredients
Serves: 10
- 125g butter
- 125g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 75g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 100g ground almonds
- 50g ground rice
- 200g glace cherries
- flaked almonds
- icing sugar for dusting
Method
Prep:30min ›
Cook:1hr ›
Ready in:1hr30min
- Preheat the oven to 170 C / Gas 3. Line a loaf tin with baking parchment.
- Cream together the butter and caster sugar in a mixing bowl. Add the eggs, and vanilla and almond extracts and mix again.
- Gradually stir in the flour, bicarbonate of soda and baking powder, passing through a sieve.
- Stir in the ground almonds and ground rice. Stir the cherries into the batter.
- Spread the batter into the lined loaf tin, smoothing the top. Sprinkle the flaked almonds over the top of the mixture liberally.
- Bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to cool on a wire rack. When completely cool dust with icing sugar and serve.
Tip
The cherries do tend to gather at the bottom, but this is a fairly flat cake anyway. You could halve or quarter them to stop them from sinking, but I think that's a bit too much hassle.
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