This dish contains the following allergens: Milk/Dairy, Eggs
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150g
butter, softened, plus extra for greasing tin
200g
self-raising flour
1
teaspoon baking powder
130g
caster sugar
3 medium
eggs
1
teaspoon almond extract
50g
ground almonds
1
tablespoon milk
175g
glacé cherries, rinsed, dried and halved
25g
flaked almonds
150g
butter, softened, plus extra for greasing tin
7oz
self-raising flour
1
teaspoon baking powder
4oz
caster sugar
3 medium
eggs
1
teaspoon almond extract
1oz
ground almonds
1
tablespoon milk
6oz
glacé cherries, rinsed, dried and halved
0oz
flaked almonds
Utensils
Step 1
Preheat the oven to 170°C/Fan 155°C. Grease a 900g loaf tin with butter and line bottom with a piece of baking parchment. Set aside.
Step 2
In a large bowl, sift flour and baking powder together. Add softened butter, caster sugar, eggs, almond extract, ground almonds and milk. Attach the hand mixer attachment to the power base, then assemble the beaters. Press power and begin mixing on speed 1, then gradually increase to speed 3. Mix for 1-2 minutes until combined.
Step 3
Add the cherries into the mixture, select power and press the up arrow to begin mixing on speed 1 and continue beating until well combined. Transfer batter into the prepared loaf tin. Spread batter level with the back of a spoon. Sprinkle with flaked almonds. Bake for 1 hour until the cake is golden-brown, well-risen and a cocktail stick inserted into the middle of the cake comes out clean.
Step 4
Leave the cake to cool in the tin for 10 minutes, and then carefully turn out onto a wire rack. Leave to cool before slicing.
Preheat the oven to 170°C/Fan 155°C. Grease a 900g loaf tin with butter and line bottom with a piece of baking parchment. Set aside.
150g
butter, softened, plus extra for greasing tin
200g
self-raising flour
1
teaspoon baking powder
130g
caster sugar
3 medium
eggs
1
teaspoon almond extract
50g
ground almonds
1
tablespoon milk
175g
glacé cherries, rinsed, dried and halved
25g
flaked almonds
150g
butter, softened, plus extra for greasing tin
7oz
self-raising flour
1
teaspoon baking powder
4oz
caster sugar
3 medium
eggs
1
teaspoon almond extract
1oz
ground almonds
1
tablespoon milk
6oz
glacé cherries, rinsed, dried and halved
0oz
flaked almonds
Step 2 of 4
In a large bowl, sift flour and baking powder together. Add softened butter, caster sugar, eggs, almond extract, ground almonds and milk. Attach the hand mixer attachment to the power base, then assemble the beaters. Press power and begin mixing on speed 1, then gradually increase to speed 3. Mix for 1-2 minutes until combined.
150g
butter, softened, plus extra for greasing tin
200g
self-raising flour
1
teaspoon baking powder
130g
caster sugar
3 medium
eggs
1
teaspoon almond extract
50g
ground almonds
1
tablespoon milk
175g
glacé cherries, rinsed, dried and halved
25g
flaked almonds
150g
butter, softened, plus extra for greasing tin
7oz
self-raising flour
1
teaspoon baking powder
4oz
caster sugar
3 medium
eggs
1
teaspoon almond extract
1oz
ground almonds
1
tablespoon milk
6oz
glacé cherries, rinsed, dried and halved
0oz
flaked almonds
Step 3 of 4
Add the cherries into the mixture, select power and press the up arrow to begin mixing on speed 1 and continue beating until well combined. Transfer batter into the prepared loaf tin. Spread batter level with the back of a spoon. Sprinkle with flaked almonds. Bake for 1 hour until the cake is golden-brown, well-risen and a cocktail stick inserted into the middle of the cake comes out clean.
150g
butter, softened, plus extra for greasing tin
200g
self-raising flour
1
teaspoon baking powder
130g
caster sugar
3 medium
eggs
1
teaspoon almond extract
50g
ground almonds
1
tablespoon milk
175g
glacé cherries, rinsed, dried and halved
25g
flaked almonds
150g
butter, softened, plus extra for greasing tin
7oz
self-raising flour
1
teaspoon baking powder
4oz
caster sugar
3 medium
eggs
1
teaspoon almond extract
1oz
ground almonds
1
tablespoon milk
6oz
glacé cherries, rinsed, dried and halved
0oz
flaked almonds
Step 4 of 4
Leave the cake to cool in the tin for 10 minutes, and then carefully turn out onto a wire rack. Leave to cool before slicing.
150g
butter, softened, plus extra for greasing tin
200g
self-raising flour
1
teaspoon baking powder
130g
caster sugar
3 medium
eggs
1
teaspoon almond extract
50g
ground almonds
1
tablespoon milk
175g
glacé cherries, rinsed, dried and halved
25g
flaked almonds
150g
butter, softened, plus extra for greasing tin
