Cherry almond loaf cake from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (page 23) by Jessie Sheehan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on October 24, 2024

    I made this and kept the lemon zest and juice from the original recipe. Didn’t rate this because I substituted half a cup of Monkfruit sweetener blend for the sugar, olive oil for the neutral oil and skyr for the yoghurt. Didn’t turn out that great but ok. Came out quite dense, I guess mainly due to the monkfruit. Will try the original version.

  • anya_sf on April 26, 2023

    Tasty loaf cake with great texture. Since I knew we'd have it for breakfast, I used white whole wheat flour to make it slightly healthier; the flavor was noticeable, so all-purpose would have been better. I only had 150 g cherries (frozen), so I threw in a couple tablespoons of poppy seeds for fun.

  • Astrid5555 on June 21, 2022

    Another winner from this book. The most time-consuming part of making this cake was pitting the cherries.

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