This delectable, moist tea loaf will keep for up to a week in a cake tin. Alternatively, wrap in a plastic bag and freeze for up to three months, either whole or cut into slices.
Ingredients
- 150g spreadable butter, at room temperature, plus extra to grease
- 150g glacé cherries, washed, dried and quartered
- 125g natural coloured almond paste, cut into 1cm cubes
- 150g self-raising flour
- 150g golden caster sugar
- 3 medium eggs, beaten
- 75g ground almonds
- Zest and juice of 1 small lemon
- 25g flaked almonds
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper.
- 2. Mix the cherries and almond paste with a tablespoon of flour to lightly coat. Set aside. Put the butter, caster sugar, eggs, ground almonds, remaining flour, lemon zest and juice in a large mixing bowl. Beat with a wooden spoon until just smooth. Fold in the cherries and almond paste.
- 3. Spoon into the loaf tin, level the surface and sprinkle with flaked almonds. Bake for 50 minutes in the oven, or until a skewer inserted into the centre comes out clean. Turn out to cool on a wire rack.
Nutritional info
Per slice: 404kcals, 22.1g fat (9.2g saturated), 6.5g protein, 47.9g carbs, 36.5g sugar, 0.5g salt
Chef's tip
Leave out the almond paste if you prefer a plainer cake, and feel free to use undyed cherries or a mix of dried cranberries, blueberries and cherries.