Ingredients
- 200 gStaffords Maraschino Cherries, thoroughly rinsed in warm water and dried
- 2 Tbspflour (for coating the cherries)
- 200 gbutter
- 175 gsugar
- 4XL eggs
- 1 tspalmond extract
- 1lemon, zest only
- 250 gflour
- 4 tspbaking powder
- 1 tspbicarbonate of soda
- 75 gground almonds
- 2 Tbspfull cream milk
- 1 Tbspcaster sugar
- 25 gflaked almonds
- Pinchsalt
Made with Staffords
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Method
Preheat the oven to 170°C. Grease and line a 13 x 23 cm loaf tin, leaving long edges of baking paper up either side 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 well coated and set aside.
Combine the butter and sugar in a stand mixer and beat until very light and fluffy.
Crack the eggs into a little bowl, then add to the butter mixture one at a time, beating well between each addition. Add the almond extract and lemon zest and mix again.
Whisk together the flour, baking powder, bicarbonate of soda and a pinch of salt. Add to the mixer along with the ground almonds and milk and beat until smooth.
Using a spatula, fold the cherries into the mixture until evenly distributed.
