Enjoy the cozy goodness of homemade Moist Cherry and Almond Loaf Cake. It’s the ideal treat for a relaxing snack, easing your mind. This cake uses top-notch cherries and almonds, offering a tasty trip down memory lane.
Just imagine, a thick slice of this cake with Earl Grey tea. The mix of tangy cherries and nutty almonds is a taste explosion. It makes every bite feel like a moment of peace.
This cake is not just about the taste; it’s crafted with care. The mix of plain flour, cornflour, and almonds makes it moist. With baking powder and soda, it turns out light and airy.
Making it vegan is a breeze, too. Use vegan yogurt, non-dairy milk, and olive oil. This keeps it moist and flavorsome without animal products.
Glazed cherries add a special touch, reminiscent of cherry Bakewell. They make each piece a delightful, sweet surprise.
Follow the simple steps to make this wonderful treat. The balance of lemon, almond, and vanilla extracts is key. Remember to rinse the cherries and coat them in flour before mixing.
Enjoy the golden-brown cake’s amazing scent as it cools. Then, move it to a rack for the perfect texture. This step is crucial for the best taste.
Get ready to relish this treat in thick pieces. Its soft texture and rich taste will win you over. It’s a recipe you’ll love having in your collection.
More tips on serving and storing this cake are coming up. Plus, ways to personalize the recipe for a unique touch.
Ingredients and Instructions for Moist Cherry and Almond Loaf Cake
To make this moist cherry and almond loaf cake, get these ingredients:
Ingredients
Quantity
Plain flour
200g
Cornflour
25g
Ground almonds
100g
Baking powder
1 teaspoon
Bicarbonate of soda
½ teaspoon
Vegan yogurt
150g
Non-dairy milk
100ml
Sugar
150g
Olive oil
100ml
Lemon juice
1 tablespoon
Almond extract
1 teaspoon
Vanilla extract
1 teaspoon
Glace cherries
150g
First, prepare the glace cherries. Rinse off the syrup and chop them. Add some plain flour and mix.
Now, let’s start making the cake:
Preheat your oven to 180°C (350°F). Grease a 2lb loaf tin and line it with parchment.
Combine the plain flour, cornflour, ground almonds, baking powder, and bicarbonate of soda in a large bowl.
Mix the vegan yogurt, non-dairy milk, sugar, olive oil, lemon juice, almond extract, and vanilla extract in another bowl.
Add the wet mix to the dry mix. Fold gently until just mixed. Don’t overmix.
Gently add the prepared cherries into the batter.
Pour the batter into the prepared tin.
Bake for about 1 hour. It’s done when a skewer comes out clean from the center.
Cool the cake in the tin for 20 minutes. Then let it cool completely on a rack.
Finally, you have your moist cherry and almond loaf cake ready to eat!
Serving and Storing Moist Cherry and Almond Loaf Cake
This cake is perfect with a slice of Earl Grey tea. The cherries and almonds make a tasty mix. It’s moist and has a nice almond flavor.
To keep it fresh, put the cake in an airtight container. It will stay moist and tasty for 5 days on the counter. You can also freeze it for later.
If you freeze it, make sure it’s cool first and wrap it tight. Let it defrost at room temperature before eating. This keeps the flavor and texture great.
Change up the cake by adding chocolate chips or marzipan. Lemon zest adds a fresh touch. This recipe is easy to customize. It keeps the cake fun and tasty every time you bake.
Moist Cherry and Almond Loaf Cake Storage Guidelines:
Storage Method
Duration
Room Temperature
Up to 5 days in an airtight container
Freezing
Indefinitely when wrapped and stored properly
Follow these steps to keep the cake fresh for days. This cake is a great snack or dessert. It’ll make your taste buds happy.
Conclusion
The moist cherry and almond loaf cake is a charming treat. It brings back memories with its classic feel. It’s perfect for a snack or dessert, satisfying your sweet tooth.
This cake is easy to make and lets you be creative. You can add chocolate chips, marzipan, or lemon zest for your own touch. It’s loved by many, making it great for sharing with loved ones.
Don’t wait to make this cake. It’s perfect with tea or by itself. Baking it will definitely make you happy. You’ll want to bake it again and again.
FAQ
Can I use regular yogurt instead of vegan yogurt in the recipe?
Yes, regular yogurt works in the recipe, making it non-vegan. Consider this if you’re not following a vegan diet.
Can I use almond flour instead of ground almonds?
Almond flour can be a fine replacement for ground almonds. It gives the cake a different but still good texture.
Can I use a different fruit instead of cherries?
Absolutely, you can use various fruits like blueberries, raspberries, or peaches in the recipe. They make tasty options.
Can I omit the glace cherries in the recipe?
Yes, if you don’t have or like them, you can leave out the glace cherries. The cake will still taste great and remain moist.
Can I freeze the cherry and almond loaf cake?
Freezing the cake is fine. Just ensure it’s completely cool and wrapped well. Thaw before eating.
How long can I store the cherry and almond loaf cake?
You can keep it in an airtight container for 5 days at room temperature. For longer storage, freeze to keep it fresh.
Can I add additional ingredients to the cake batter?
Yes, you can jazz up the cake with chocolate chips, marzipan, or lemon zest. They will make the cake more exciting.
How long does the cherry and almond loaf cake take to bake?
Baking takes around an hour. Place in a 2lb loaf tin. A clean skewer indicates it’s done.
Can I use a different oil instead of olive oil?
Swapping olive oil for a neutral one like sunflower oil is okay. It changes the cake’s flavor a bit.
Can I use a different type of flour?
Stick with plain flour for the best cake. Other flours could change how it looks and tastes.
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