Cherry and Almond Loaf Cake
A loaf cake with the classic flavours of a bakewell tart - cherry and almond. Filled with cherry jam and topped with flaked almonds and glace cherries.
Start Cooking in Cook Mode
Equipment
- 1 skewer
Ingredients
- 140 grams butter softened
- 140 grams light brown sugar
- 3 eggs
- 225 grams self-raising flour
- 75 grams ground almonds
- 10 glacé cherries
- 3 tablespoons cherry jam
- 2 tablespoons flaked almonds
- 75 grams icing sugar
Instructions
- Preheat the oven to 170 degrees Celsius. Line a 2lb loaf tin with a loaf tin liner or baking paper.
- In a large bowl, cream together the butter and sugar. Crack in the eggs one at a time, beating thoroughly between each one.
- Cut 5 of the glacé cherries into small pieces. Add to the bowl along with the flour and ground almonds and fold in.
- Spoon 2/3 of the batter into the cake tin. Add the jam in dollops, then top with the rest of the batter, ensuring the jam is completely covered.
- Put in the oven for 50 minutes until risen and golden and a skewer inserted into the centre comes out clean.
- When baked, remove from the oven and allow to cool completely.
- Put the icing sugar into a bowl and add water, a teaspoon at a time, and stir until you have a thick paste.
- Drizzle or spread the icing over the top of the cooled cake. Sprinkle over the flaked almonds and remaining glacé cherries.
Video
