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Cherry Bakewell Loaf Cake

Cherry Bakewell Loaf Cake

Cherry Bakerwell Loaf Cake

Personally I’m not a fan of the well-known pastry this cake is inspired by, but my best friend is a bit of a cherry bakewell junkie (she ate them almost every day of her pregnancy – I reckon Mr Kipling was working round the clock to feed her habit). This recipe is what I’ve come up with for her birthday cake; a little nicer than the overly sweet treats consumed during her pregnancy, I’d like to think!

Cherry Bakewell Loaf Cake

Ingredients:

  • 125g butter, softened
  • 125g caster sugar
  • 2 eggs
  • 65g self-raising flour, plus 1 tbsp for dusting cherries
  • 65g ground almonds
  • half tsp almond extract or essence
  • half tsp baking powder
  • 1 tbsp milk
  • 150g glace cherries
  • 150g icing sugar, sifted
  • juice of half a lemon
  • 15g flaked almonds, toasted

Heat the oven to 180C and grease and line a loaf tin with greaseproof paper. In a large bowl, cream the butter and sugar until light and fluffy. Beat in one egg, then add the flour, mix again, add the second egg and beat again. Add the ground almonds, almond extract and baking powder and give a good mix, then stir in the milk. Put 100g of the glace cherries in a small bowl with the additional tablespoon of flour (reserving the remaining 50g of cherries for the top of the cake) and toss them around so they’re coated. Tip them into the cake batter and fold in so they’re evenly dispersed. Pour the cake batter into the loaf tin, smoothing into the corners and levelling off the top with a spatula. Bake for 35-40 minutes; it’s done when golden brown, springs back when lightly pressed or a skewer comes out clean. Remove from the oven and leave to cool in the tin.

If your flaked almonds aren’t toasted already, take advantage of your already hot oven and spread them on a baking sheet in a single layer, baking for about 5 minutes until golden brown; leave to cool. In a bowl mix the icing sugar and lemon juice together to form a thick paste. Once the cake is cooled, remove from the tin and smooth the icing over the top; it’s fine if it runs down the sides a little as it adds to the lovely homemade look. Sprinkle over the toasted almonds and add the remaining glace cherries. Let the icing set for half an hour or so before slicing and serving.

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About brightonbaker

Baking, sharing, writing, eating.

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