Mini Cherry Loaves
Deliciously moist, these mini loaf cakes make a tasty snack.
Deliciously moist, these mini loaf cakes make a tasty snack.
Makes 8 x 10cm cakes
175g plain flour
75g ground almonds
175g golden caster sugar
2 rounded tsp baking powder
finely grated zest of 1 lemon
175g unsalted butter, chilled and cubed
150g glacé cherries, coarsely chopped
3 medium eggs
2 tbsp milk
icing sugar for dusting
- Preheat the oven to 170C/ 150C fan/gas 3 and arrange 8 mini loaf cases or moulds on a baking sheet.
- In a food processor, whiz the flour, ground almonds, sugar, baking powder, lemon zest and butter to fine crumbs then transfer this to a large bowl.
- Add the cherries and rub them into the mixture using your fingers to separate out and coat them.
- Whisk the eggs with the milk in a small bowl then work into the crumble to make a thick sticky paste.
- Fill the cases by two thirds, mounding the centre a little, then bake for 35-40 minutes or until golden and firm. Leave to cool then dust with icing sugar. They will keep well, loosely covered, for several days.