Skip to main content

Cherry Almond Loaf

 
This cherry loaf is rather simple, fairly dense but enriched with ground almonds. Turns out nice and moist and keeps well too. One good tip that I picked up from  Nigella Lawson is to rinse the cut glace cherries with water, pat dry and toss in some flour to minimise the cherries from sinking.  What I would normally do is just to cut up the glace cherries and dust them with flour.  It never crossed my mind to rinse them.  As I prefer to have a not too sweet cake, I reduced the sugar and halved the amount of cherries called for in the recipe.










Recipe for Cherry Almond Loaf  (adapted from Nigella Lawson's recipe with slight modification)

    Ingredients
    • 225 gm butter
    • 100 gm glace cherries (reduced from 200 gm)
    • 250 gm self-raising flour
    • 100 gm ground almonds/almond meal
    • 3 eggs
    • 140 gm caster sugar (reduced from 175 gm)
    • 1  tsp vanilla
    • 8 Tbsp milk (originally 6 Tbsp)
    Method
    1. Cut up the glace cherries, rinse with water, pat dry, toss in some flour from the recipe. Set aside
    2. Sift the self-raising flour.
    3. Cream butter and sugar till light and fluffy, thick.  
    4. Add in eggs one @ a time, mix well.
    5. Fold in sifted flour, mix well.
    6. Fold in almond meal alternatively with the milk.  Add in vanilla.
    7. Mix in the flour dusted glace cherries.
    8. Pour batter into a greased and floured oval pan.  (I made 2 Oval shape loaves).
    9. Bake in a preheated oven @ 180 deg.C for 40 mins. till golden brown.  Test with a skewer till it comes out clean.
    10. Cool in pan for 15 mins. before unmoulding onto a wire rack to cool completely.
    Note:  You can bake this in a 9 x 5 x 3 inch loaf pan.




    This post is linked to  Cook like a Star, organised by Zoe of Bake for Happy Kids,
     Joyce from Kitchen Flavours and Anuja from Simple Baking.






    I'm also linking this post to the Little Thumbs Up 'Eggs' event, organised by Zoe of Bake for Happy Kids,




Comments

  1. Hi Cheah,
    I like this cake! Have made it weeks ago, have not put up the post yet, coming soon. A simple, moist and buttery cake, my kinda cake. Very good with either tea or even coffee. Thank you for linking to CLAS!

    ReplyDelete
    Replies
    1. Huh, so I beat you to it. I always support simple and easy-to-do recipes!

      Delete
  2. Wah ... so beautifully baked. It certainly looks a keeper cake.

    ReplyDelete
    Replies
    1. You try it, Chris.... you'll love it, add more glace cherries if you like.

      Delete
  3. Hi Cheah,

    Your cherry and almomd cakes look very pretty. The green and red specks of glace cherries of your loaves remind me that Christmas is arriving soon... in 4 months time?!

    Zoe

    ReplyDelete
    Replies
    1. Yes, somewhat like fruit cake. In a blink of an eye, X'mas will be here!

      Delete
  4. Love those oval cake pans of yours! I have only one!

    Great idea to reduce amounts for sugar and cherries. FAB results!

    ReplyDelete
    Replies
    1. Thank you. I always try to reduce the sugar content in my bakes.

      Delete
  5. Very pretty cakes, the almond meal should make a difference to the taste of this cake huh! Will pin this for future bake:D

    ReplyDelete
    Replies
    1. Thanks, Jeannie. Yes you're right, the almond meal does add texture to the cake.

      Delete
  6. Cheah, I like your cherry cakes. Looks pretty and delicious! Let's have tea together :)

    ReplyDelete
  7. Hi Cheah, what a beautiful loaf! Am very attracted to loaves like this with that nice crack in the centre. YUMMY!

    ReplyDelete
  8. This reminds me of X'mas fruit cake...only this one is lighter and prettier!

    ReplyDelete
    Replies
    1. Yes, fruity bakes do remind us that X'mas is not far away!

      Delete
  9. Hi Cheah , this cake is just to yummy , thanks for the tips on the cherries . :)

    ReplyDelete
  10. Hi Cheah, your cherry almond loaf look awesome. Very nice and moist texture.

    Have a nice day.

    ReplyDelete
  11. Hi Cheah, very nice cake. Thanks for sharing this. I have a small box of cherries and was wondering what to do with it.

    ReplyDelete
  12. Your cake look very nice, have to try this next time.

    ReplyDelete
  13. What a lovely cake Cheah. I'm sure it would go perfectly with my morning coffee.

    Thank you so much for sharing...

    ReplyDelete
  14. i nvr rinse glace cherries too, just use them straight away..texture of the cake looks great!

    ReplyDelete
    Replies
    1. Most of the time they'll sink because of the sugar content. Try this method if you do use cherries again.

      Delete
  15. Lovely & tasty cake! Looks so festive & inviting! YUM!

    ReplyDelete

  16. We like this food, and we like to invite you to upload your unusual delicious & unexplored recipe on Find best dishes at restaurants in Ahmedabad

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.