Cherry Loaf Cake

Written By Grace Paul

This cake is perfect for those who love a Cherry Bakewell! Lovely blend of nutty and fruity flavours in a super light and fluffy sponge. Perfect accompaniment to a cuppa, or as a dessert heated with some dairy free cream 🍒

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Ingredients

  • 220g gluten free self-raising flour

  • 220g caster sugar

  • 4 eggs

  • 200g glacier cherries (halved)

  • 2 teaspoons vanilla

  • 220g dairy free butter

  • 2 tablespoons dairy free milk

  • Almond flakes

  • Extra flour (to coat the cherries)

Method

  • Pre-heat the oven to 160 degrees (fan)

  • Whisk the sugar and butter together

  • Add the eggs (individually) to the mix

  • Stir in the vanilla and milk

  • Sieve and fold in the flour to the mix

  • Cover the cherries in flour (so they don’t sink)

  • Add them to the mixture and stir

  • Line a loaf tin with greaseproof paper and add the mix

  • Top the cake with the desired amount of almond flakes

  • Bake for 1 hour

Grace Paul
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Marble Loaf Cake