Cherry and Almond Loaf Cake
TIP: To store, wrap in aluminium foil and keep in an airtight container for up to five days. The loaf will taste even better after a few days.
Ingredients
- 6oz glacé cherries, rinsed, dried, cut in halved
- 1 tablespoon plain flour
- 200g butter, softened, plus extra for greasing tin
- 6oz caster sugar
- 4 medium eggs
- 8oz self-raising flour
- 1 teaspoon almond extract
- 2oz ground almonds
- 2 tablespoons milk
- 0oz flaked almonds
Instructions
Step 1
Preheat oven to 170°C/Fan 155°C. Line bottom of Ninja Foodi Zerostick Loaf tin with a piece of baking parchment.
Step 2
In a small bowl, add the cherries and plain flour. Mix well to coat and set aside.
Step 3
In a large bowl, cream softened butter and caster sugar together until pale and light in colour, about 1 to 2 minutes. Add the eggs with 1 tablespoon of flour, one at a time, and beat well between each addition.
Step 4
Add the almond extract and beat again to combine.
Step 5
Add flour, ground almonds to cake mixture and fold in with milk until thoroughly combined.
Step 6
Gently fold the cherries into the mixture and spoon into the prepared loaf tin. Using the back of a spoon, smooth and level the batter. Sprinkle cake top with the flaked almonds.
Step 7
Place the loaf in the centre of the oven and bake for 50 to 60 minutes.
Step 8
Cooking is complete when the cake is golden brown and when a cocktail stick is inserted into centre of cake and comes out clean.
Step 9
Allow the cake to cool in the loaf tin for 10 minutes. Using a non-stick palette knife, ease around the edge of cake to assist removal. Carefully turn out onto a wire rack and leave to cool before slicing.