Cherry and almond loaf

Name: Cherry and almond loaf
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 175 g unsalted butter, softened, plus extra for greasing; 150 g self-raising flour; 100 g ground almonds; ½ tsp baking powder; ½ tsp fine sea salt; 150 g golden caster sugar, plus 1 tbsp; 3 medium free range eggs, beaten; 3 drop/s almond extract (optional); 250 g Waitrose Cherries, pitted and quartered; 2 tbsp toasted flaked almonds; Whipped cream, to serve (optional)

Nothing shouts summer like fresh English cherries. Here’s how to make them the star of your next bake.

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Vegetarian

Serves8
CourseCake
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins
Pluscooling

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175g unsalted butter, softened, plus extra for greasing
150g self-raising flour
100g ground almonds
½ tsp baking powder
½ tsp fine sea salt
150g golden caster sugar, plus 1 tbsp
3 medium free range eggs, beaten
3 drop/s almond extract (optional)
250g Waitrose Cherries, pitted and quartered
2 tbsp toasted flaked almonds
Whipped cream, to serve (optional)

Preheat the oven to 180ºC, gas mark 4. Grease a 900g loaf tin and line with baking parchment. In a mixing bowl, stir together the flour, ground almonds, baking powder and salt, then set aside.
In a separate large mixing bowl, beat together the butter and 150g sugar for 2-3 minutes until pale and fluffy. One at a time, beat in the eggs, then add the almond extract (if using). Lightly mix in the dry ingredients to make a smooth batter.
Fold about two thirds of the cherries into the mixture, then transfer it to the tin. Scatter over the remaining cherries, the flaked almonds and remaining 1 tbsp sugar. Bake for about 1 hour, until golden and risen, and a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely, then serve with whipped cream, if liked.

Cook’s tip

Piece of cake

Leftover cake should be stored in an airtight container and will keep for 2-3 days. It can be frozen whole or in slices; just defrost fully before eating.

Typical values per serving (not including optional ingredients) when made using specific products in recipe