Recipe

Cherry and almond loaf

Jun 27, 2013 2:00pm
  • 15 mins preparation
  • 50 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Cherry and almond loaf
  • 80克黄油,在室温下
  • 1/2 cup firmly packed brown sugar
  • 2 eggs
  • 1/2 cup almond meal (ground almonds)
  • 1/2 cup self-raising flour
  • 1/4 cup plain flour
  • 3/4 cup frozen cherries, halved
  • 1 1/2 tablespoon slivered almonds
  • 2 teaspoon raw sugar
  • fresh ricotta, clear honey, to serve

Method

Cherry and almond loaf
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced).
  • 2
    Grease and line a 19 x 9cm (base measurement) loaf pan with baking paper, extending paper on long sides tor handles.
  • 3
    Using an electric mixer, beat butter and sugar in a medium bowl until light and creamy. Add eggs, one by one, beating well after each addition.
  • 4
    Stir in almond meal, flours and cherries until just combined. Spread mixture in prepared pan; smooth surface. Sprinkle evenly with almonds and sugar.
  • 5
    Bake 50 minutes, or until a skewer inserted in centre comes out clean. Cool in pan 10 minutes. Lift to a wire rack to cool; slice.
  • 6
    Top with ricotta; drizzle with honey.

Notes

For extra zing, add 2 teaspoons finely grated orange zest to butter mixture. Use frozen raspberries instead of cherries, if you like.

The Latest from Food To Love