Tana Ramsay's Cherry and Almond Loaf

Method

Can be made in advance

Suitable for freezing

1. Preheat the oven to 190C/170C fan/375F/gas 5. Butter a large (about 1kg capacity/1 litre volume) loaf tin, then line it with greaseproof paper.

2. Cream together the butter, sugar, lemon zest and juice, using the paddle attachment of an electric mixer or by hand. Add the eggs a little at a time, beating after each addition.

3. Toss the cherries in a little of the flour to help them cling to the cake mixture instead of dropping to the bottom. Next, mix together the flours, salt, almonds and cherries and add to the batter, stirring well until the cherries are evenly distributed. The cake mixture needs to be fairly stiff, but add a splash of milk if you feel you need to. Transfer the mixture evenly to the tin.

4. Bake for 45-55 minutes, then test for doneness by inserting a skewer in the loaf’s centre, if it comes out clean, it is done. If you find the top is browning too much before the loaf is ready, simply cover with foil and let it carry on baking.

5. Remove the loaf to a wire rack, leaving it in the greaseproof paper until cooled.

Ingredients

Plain Flour Sifted 75g
Self-raising Flour Sifted 75g
Glacé Cherries Rinsed And Halved 225g
Medium Eggs Beaten 3
Finely Grated Zest Of 1 Unwaxed Lemon
Caster Sugar 175g
Unsalted Butter Softened Plus Extra For The Tin 175g
Pinch Of Salt
Ground Almonds 75g
Splash Of Milk (optional)

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