From Nigella Lawson's, How to Be a Domestic Goddess, comes this featured recipe. Aromatic almond and plump cherries are mellow in this buttery loaf cake. To me, it is very reminiscent of a bakewell tart and I could see drizzling royal icing over the top when making this cake during the holidays; instead I scattered sliced almonds on top for a bit more flair.
Nigella Lawson's Cherry Almond Loaf Cake
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Makes 8 to 10 slices
1 1/2 cups natural coloured candied cherries
1 2/3 cups self-raising flour
2 sticks (1 cup) butter, softened
3/4 cup superfine sugar
3 large eggs, beaten
2 - 3 drops almond essence
1 cup almond meal
1/3 cup milk
Method:
1. Preheat the oven to 170ºC/gas mark 3/325ºF. Halve the cherries, wash them in a colander under cold water, then pat them dry, toss them in some flour and shake well to get rid of excess.
2. Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and almond meal. Fold in the cherries and then the milk and spoon the thick mixture into a lined and buttered loaf tin (23x13x7cm / 9x5x3 inches) and bake for 3/4 to 1 hour, or until a cake-tester comes out clean.
3. As with all of these sorts of cakes, leave in the tin on a wire rack until completely cooled.
Notes: I had to cook the cake a bit longer than stated in the recipe... ovens vary therefore cooking times may vary.
Notes: I had to cook the cake a bit longer than stated in the recipe... ovens vary therefore cooking times may vary.
Hope everyone had a great weekend. - JD