Cherry Almond Loaf Cake
A cherry and almond loaf cake is a moist, tender cake combining sweet, juicy cherries with the rich, nutty flavor of almonds. It’s light, buttery, and often has a golden, crunchy exterior, making it a perfect treat for afternoon tea or dessert.
Servings 12 slices
Ingredients
- 175 grams Butter unsalted
- 150 grams Caster Sugar
- 3 Eggs medium
- 1 tsp Almond Extract
- 150 grams Self Raising Flour sifted
- 100 grams Ground Almonds
- 300 grams Fresh Cherries leave some for decoration
- 100 grams Flaked Almonds leave some for decoration
For the icing
- 125 grams Icing sugar
- 15 ml Water
Instructions
Make the sponge
- Preheat the oven to 170 degrees celsius. Grease and line a 1lt loaf tin with butter and baking paper.
- Place the sugar and butter together in a bowl and beat together until fluffy and completely incorporated.
- Slowly add the eggs to the mix and beat until all mixed together, add the almond extract at this point too.
- Fold in the flour and ground almonds to the mix until just combined.
- Chop the cherries in half, remove the stone and cut into quarters (leave some cherries for decorating after). Fold into the mix and pour into the lined loaf tin.
- Sprinkle the top with some flaked almonds. Then bake in the oven for 45-50 minutes until golden brown and when the skewer is inserted it comes out clean. Leave to cool completely.
Decoration
- Mix together the water and icing sugar until a thick drizzle consistency is made. You may need to slowly add the water and not add all of it or even add a little more depending on the moisture of your sugar.
- Using a spoon, drizzle the icing on top of the cake, and then decorate with fresh cherries and more flaked almonds.
- Store in an airtight container until you are ready to serve! Enjoy!!