This is proper baking, so pop on your pinny (yes, you men too) and get the wooden spoon out to make this gorgeous cherry and almond loaf. Your home will be still fragrant with the aroma of baking as you sit down and enjoy this home-made delight.
Serves 10
Takes over 1 hour
Per serving:
404kcals
22.1g fat (9.2g saturated)
6.5g protein
47.9g carbs
36.5g sugar
0.5g salt
1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper.
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.
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.
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