Cherry Cake Recipe | olivemagazine

Cherry loaf cake on a board with the end sliced off

200g glacé cherries
roughly chopped
225g self-raising flour
plus 1 tbsp
175g unsalted butter
softened, plus extra for the tin
175g soft light brown sugar
4 eggs
lightly beaten
100g ground almonds
2 tbsp flaked almonds

Method

step 1
Heat the oven to 180c/160c fan/gas 4. Butter and line a 900g loaf tin. Put the cherries in a bowl and toss well with 1 tbsp of flour. Set aside.
step 2
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, adding a little flour in between to stop the mixture curdling. Stir in the remaining flour and ground almonds before combining with the cherries.
step 3
Spoon into the loaf tin before sprinkling over the flaked almonds. Bake for 1 hr or until golden and a skewer comes out clean. Allow to cool completely before slicing to serve.