Cherry & Almond Loaf Cake

Name: Cherry & Almond Loaf Cake
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 180 g (6½ oz) butter, at room temperature; 180 g (6½ oz/¾ cup) caster (superfine) sugar; 3 medium eggs; 155 g (5½ oz/generous 1 cup) plain (all-purpose) flour; 1 tsp baking powder; 5 tbsp ground almonds; 250 g (9 oz) pitted fresh or frozen cherries; 250 g (9 oz) pitted fresh or frozen cherries; 125 g (4½ oz/generous 1 cup) icing (powdered) sugar; 2 tsp milk; ½ tsp almond extract; 3 tbsp flaked (slivered) almonds; cherries on their stem (optional)

Preparation info

Serves:
8

Difficulty
Easy
Ready in
1 hr 5

Appears in

Part-Time Baker

By Florence Stanton

Published 2024

About

Anything that spins off a Bakewell Tart has got to be good, right? This loaf cake brings together a terrific flavour combination of almonds and cherries and is a much easier way to recreate those beloved Bakewell flavours. The result is something perfect for afternoon tea, to cut slices off and come back to – repeatedly, no doubt.

Ingredients

180 g (6½ oz) butter, at room temperature
180 g (6½

Lunch
Vegetarian
Cake

Method

Preheat the oven to 180°C fan (200°C/400°F/Gas 6) and line a 900g (2lb) loaf tin with baking parchment.

In a large bowl, or the bowl of a stand mixer fitted with the beater attachment, beat the butter and sugar for 3-5 minutes, until light and fluffy. Add the egg