Name: Cherry and almond loaf
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 80 gram butter, at room temperature; 1/2 cup firmly packed brown sugar; 2 eggs; 1/2 cup almond meal (ground almonds); 1/2 cup self-raising flour; 1/4 cup plain flour; 3/4 cup frozen cherries, halved; 1 1/2 tablespoon slivered almonds; 2 teaspoon raw sugar; fresh ricotta, clear honey, to serve

Ingredients

80 gram butter, at room temperature

1/2 cup firmly packed brown sugar

2 eggs

1/2 cup almond meal (ground almonds)

1/2 cup self-raising flour

1/4 cup plain flour

3/4 cup frozen cherries, halved

1 1/2 tablespoon slivered almonds

2 teaspoon raw sugar

fresh ricotta, clear honey, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced).

2.Grease and line a 19 x 9cm (base measurement) loaf pan with baking paper, extending paper on long sides tor handles.

3.Using an electric mixer, beat butter and sugar in a medium bowl until light and creamy. Add eggs, one by one, beating well after each addition.

4.Stir in almond meal, flours and cherries until just combined. Spread mixture in prepared pan; smooth surface. Sprinkle evenly with almonds and sugar.

5.Bake 50 minutes, or until a skewer inserted in centre comes out clean. Cool in pan 10 minutes. Lift to a wire rack to cool; slice.

6.Top with ricotta; drizzle with honey.

For extra zing, add 2 teaspoons finely grated orange zest to butter mixture. Use frozen raspberries instead of cherries, if you like.
Note

Woman's Weekly Food

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Ingredients

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