LOCATION: Recipes >> Breads Quick >> Cherry Almond
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Cherry Almond
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CHERRY AND ALMOND TEABREAD
100 g / 3 1/2 oz butter, cut into small pieces, plus extra for greasing
140 g / 5 oz pitted cherries from a jar, well drained
175 g / 6 oz self-raising flour
100 g / 3 1/2 oz ground almonds
100 g / 3 1/2 oz caster sugar
2 eggs, beaten
5 Tbsp milk
25 g / 1 oz flaked almonds
2 tsp clear honey, for drizzling
Preheat the oven to 180 :C / 350 :F / Gas 4. Butter and base-line
a 900 g / 2 lb loaf tin with greaseproof paper. Pat the cherries
dry with kitchen paper. Sift the flour into a bowl and mix in the
ground almonds. Add the butter and rub in with your fingertips
until the mixture resembles fine breadcrumbs.
Mix in the sugar, then add the eggs, cherries and milk and mix to
a soft consistency. Spoon into the prepared tin and smooth the top.
Sprinkle with flaked almonds and bake for 1 hour until the cake is
golden brown and firm to the touch. Cool in the tin for 10 minutes,
then turn out and cool on a wire rack. Drizzle with honey when
cold.
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