CHERRY ALMOND LOAF CAKE | CAKES | RECIPES | DOVES FARM
The cherry and almond combination in this loaf cake make it a definite family favourite. It keeps well if wrapped in kitchen foil or stored in an airtight tin.
Number Of Ingredients 9
Steps:
- Pre-heat the oven. Rub some butter around the inside of a 500g/1lb loaf tin or insert a baking liner. Cut the cherries into quarters, put them into a bowl, add some warm water and stir to wash off the syrup. Drain the cherries, spread them out onto kitchen paper and pat them dry. Put the cherries into a bowl, sprinkle with cornflour and stir until well mixed. Chop the butter into small cubes. Put the butter cubes and sugar into a mixing bowl and beat together until light and fluffy. Beat in one egg followed by the ground almonds. Beat in the second egg. Sieve the flour into the mixing bowl and mix well. Stir in the cherries. Tip into the prepared tin and smooth the top. Bake for 50-55 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked. Leave to cool in the tin for 10 minutes, then gently turn out onto a wire rack and leave to cool.
MADEIRA LOAF CAKE RECIPE | BBC GOOD FOOD
A classic English sponge cake, delicately flavoured with lemon and almond - perfect for afternoon tea.
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield Cuts into 8 slices
Number Of Ingredients 7
Steps:
- 1 Heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper. Using an electric whisk, beat together the butter and sugar until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the flour and almonds until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon, if it’s too thick mix in a splash of milk.
- Tip the batter into the tin and smooth over the top. Bake for 55 mins – 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing. The loaf will keep in an airtight container for three days.
Nutrition Facts : Calories 397 calories, FatContent 23.6 grams fat, SaturatedFatContent 12.3 grams saturated fat, CarbohydrateContent 39.5 grams carbohydrates, SugarContent 22.6 grams sugar, FiberContent 1.4 grams fiber, ProteinContent 6.3 grams protein, SodiumContent 0.6 milligram of sodium
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