A delightful Glacé Cherry and Almond Loaf is perfect for your next tea time. This easy-to-make cake offers a wonderful balance of sweet cherries and nutty almonds, making it a guaranteed crowd-pleaser. You’ll love how simple it is to prepare this delicious treat.
Key Ingredients & Substitutions:
- Glacé Cherries: Use mixed peel for a different citrus note, or dried cranberries for a tarter flavor.
- Almond Flour/Ground Almonds: You can use all-purpose flour, but the almond flour adds moisture and flavor.
- Butter: Margarine or a plant-based butter substitute works well.
- Eggs: For a vegan option, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit for 5 minutes).
Ingredients:
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- 175g self-raising flour
- 50g ground almonds
- 100g glacé cherries, halved and lightly floured
- 50g flaked almonds
- 1 teaspoon almond extract
- A pinch of salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350-400 kcal (depending on slice size)
- Tools Needed: 2lb loaf tin, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Loaf Tin and Oven
Preheat your oven to 160°C (325°F) or Gas Mark 3. Grease and line a 2lb loaf tin with baking parchment, leaving some overhang for easy removal. This preparation ensures your cake bakes evenly and doesn’t stick.
2. Cream Butter and Sugar
In a large bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. This step incorporates air, making your cake wonderfully tender. You can use an electric mixer or a sturdy spoon for this.
3. Add Eggs and Almond Extract
Gradually beat in the eggs, one at a time, mixing well after each addition. Stir in the almond extract; this enhances the nutty flavor of the loaf. If the mixture looks a little curdled, don’t worry, the flour will bring it back together.
4. Fold in Dry Ingredients
Sift the self-raising flour and salt into the wet mixture, then gently fold in the ground almonds. Be careful not to overmix, as this can make your cake tough. Mix until just combined.
5. Incorporate Cherries and Flaked Almonds
Gently fold in the halved and lightly floured glacé cherries. The flouring prevents them from sinking to the bottom of the tin. Then, carefully stir in most of the flaked almonds, reserving a few for the top.
6. Bake Your Loaf
Spoon the mixture into your prepared loaf tin and level the top. Sprinkle the remaining flaked almonds over the top of the batter. Bake for 55-65 minutes, or until a skewer inserted into the center comes out clean.
7. Cool and Serve
Once baked, let the loaf cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy this delightful cake recipe for tea time with your favorite beverage.
Variation Ideas:
- Lemon Zest: Add the zest of one lemon to the batter for a bright, citrusy twist.
- Vanilla Bean: Substitute almond extract with vanilla bean paste for a classic flavor.
- Nutty Crunch: Toast extra flaked almonds or chopped walnuts and fold them into the batter for added texture.
Storage Instructions:
Store your Glacé Cherry and Almond Loaf in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices wrapped in cling film and then foil for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
- Why do my glacé cherries sink to the bottom?
You need to lightly flour them before adding them to the batter. This coating helps suspend them in the mixture.
- Can I make this loaf gluten-free?
Yes, you can substitute the self-raising flour with a gluten-free self-raising flour blend, ensuring it contains a leavening agent.
- What if I don’t have self-raising flour?
You can use plain all-purpose flour and add 1.5 teaspoons of baking powder per 150g of flour.
- How do I know when the cake is done?
Insert a skewer or toothpick into the center; if it comes out clean, your cake is ready.
- Can I use fresh cherries?
No, fresh cherries have too much moisture and will make the cake soggy. Stick to glacé cherries for this recipe.
- Can I make this ahead of time?
Yes, this loaf tastes even better the next day as the flavors have time to meld. It’s a great cake recipe for tea time preparation.