Cherry and Almond Teabread (Metric)
90g butter, cut into small pieces, plus extra for greasing
150g pitted cherries from a jar, well drained
175g self-raising flour
90g ground almonds
90g caster sugar
2 eggs, beaten
5 tablespoons milk
25g flaked almonds
2 teaspoons clear honey, for drizzling
Preheat the oven to 180C (gas mark 4, 350F). Butter and base-line a 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.
member logon
