Baking, Desserts

Cherry and Almond Loaf Cake

Cooking method:

Ninja Foodi
  • Prep Time: 10 mins
  • Soaking Time 6 hours
  • Total Cook Time 1 hour
  • Total time: 7h 10 mins
  • Skill Easy
  • Serves 8 people

Cherry and Almond Loaf Cake

TIP: To store, wrap in aluminium foil and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

Recipe tags


  • 175g glacé cherries, rinsed, dried, cut in halved
  • 1 tablespoon plain flour
  • 200g butter, softened, plus extra for greasing tin
  • 175g caster sugar
  • 4 medium eggs
  • 250g self-raising flour
  • 1 teaspoon almond extract
  • 75g ground almonds
  • 2 tablespoons milk
  • 25g flaked almonds

Cooking mode

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  • Step 1

    Preheat oven to 170°C/Fan 155°C. Line bottom of Ninja Foodi Zerostick Loaf tin with a piece of baking parchment.

  • Step 2

    In a small bowl, add the cherries and plain flour. Mix well to coat and set aside.

  • Step 3

    In a large bowl, cream softened butter and caster sugar together until pale and light in colour, about 1 to 2 minutes. Add the eggs with 1 tablespoon of flour, one at a time, and beat well between each addition.

  • Step 4

    Add the almond extract and beat again to combine.

  • Step 5

    Add flour, ground almonds to cake mixture and fold in with milk until thoroughly combined.

  • Step 6

    Gently fold the cherries into the mixture and spoon into the prepared loaf tin. Using the back of a spoon, smooth and level the batter. Sprinkle cake top with the flaked almonds.

  • Step 7

    Place the loaf in the centre of the oven and bake for 50 to 60 minutes.

  • Step 8

    Cooking is complete when the cake is golden brown and when a cocktail stick is inserted into centre of cake and comes out clean.

  • Step 9

    Allow the cake to cool in the loaf tin for 10 minutes. Using a non-stick palette knife, ease around the edge of cake to assist removal. Carefully turn out onto a wire rack and leave to cool before slicing.