Cherry loaf cake

• unsalted butter↗200g soft g

  soft, plus extra for greasing the pan

• golden sugar↗200g g
• eggs↗4
• vanilla extract↗2 tsp tsp
• almond extract↗1 tsp tsp

  (optional)

• glace cherries75g g

  dried if in syrup, then quartered

• self-raising flour↗175g g
• ground almond↗50g g
• baking powder↗½ tsp tsp
• icing sugar↗100g g
• almond extract↗a drop of

  a drop of

• milk↗1-2 tbsp tbsp
• almond↗2 tbsp toasted flaked tbsp

  toasted flaked

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas mark 4. Butter a 900 g loaf pan and line it with baking parchment. Beat the butter and sugar together until the mixture is pale and fluffy, then add the eggs one at a time, followed by the vanilla and almond extract (if using).

2. 2

   Mix the cherries with 2 tbsp flour in a bowl. Add the remaining flour, ground almond, baking powder and a pinch of salt to the bowl with the sugar‑egg mixture and stir just until the ingredients combine. Gently fold in the cherries and the remaining flour. Transfer the batter to the prepared pan and smooth the surface.

3. 3

   Bake for 50‑55 minutes, or until a skewer inserted in the centre comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve as is, or mix the icing sugar with the extract and enough milk to obtain a thick but pourable consistency. Drizzle the cake with glaze and sprinkle with toasted sliced almonds before serving.