Leave out the almond paste if you prefer a plainer cake, and feel free to use undyed cherries or a mix of dried cranberries, blueberries and cherries.
Afternoon tea recipes · British recipes
Cherry and almond loaf
This delectable cherry and almond loaf cake is an old-school afternoon treat that’s just begging to be enjoyed with a cup of tea. It will keep in a cake tin for up to a week or can be frozen in slices for whenever you need something sweet.
Serves10
Hands-on20 min
Oven50 min
DifficultyEasy
Method
Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper.
Mix the cherries and almond paste with a tablespoon of flour to lightly coat. Set aside. Put the butter, caster sugar, eggs, ground almonds, remaining flour, lemon zest and juice in a large mixing bowl. Beat with a wooden spoon until just smooth. Fold in the cherries and almond paste.
Spoon into the loaf tin, level the surface and sprinkle with flaked almonds. Bake for 50 minutes in the oven, or until a skewer inserted into the centre comes out clean. Turn out to cool on a wire rack.
Nutrition
| Calories | 404kcals |
|---|---|
| Fat | 22.1g (9.2g saturated) |
| Protein | 6.5g |
| Carbohydrates | 47.9g (36.5g sugar) |
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