Makes 1 loaf cake
- 200g Staffords Maraschino Cherries (thoroughly rinsed in warm water and dried)
- 2 Tbsp flour
- 200g butter
- 175g sugar
- 4 XL eggs
- 1 tsp almond extract
- Zest of 1 lemon
- 250g flour
- 4 tsp baking powder
- 1 tsp bicarbonate of soda
- 75g ground almonds
- 2 Tbsp full cream milk
- 1 Tbsp caster sugar
- 25g flaked almonds
Preheat oven to 170˚C. Grease and line a 13cm x 23cm loaf tin. Leave long edges of baking up either side of the tin to create “handles” for easily lifting out the loaf.
Roughly chop the cherries in half. Rinse well under warm water and dry well on paper towel. Sprinkle with the 2 tablespoons of flour until the cherries are well coated and set aside.
Combine butter and sugar in a stand mixer and beat until very light and fluffy.
Crack eggs into a little bowl. Add eggs to butter mixture, one at a time and beat well between each addition.
Add the almond extract and lemon zest and mix again.
Whisk together flour, baking powder, bicarbonate of soda and a pinch of salt. Add to the mixer along with ground almonds and milk and beat until smooth.
Using a spatula- fold the cherries into the mixture until evenly distributed.