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  • Writer's pictureKatie Brown

Delicious Cherry & Almond Cake

I like my cake, like I like my life, rich and wholesome…

Which is exactly why it was time for me to bake a delicious fruity loaf cake, I haven’t eaten cake for almost 24hours. I can imagine, or at the very least hope, that this is just as much of a concern to you, as it is to me.

Cherries are in season right now, not only are they delicious, cherries are also a very good source of fibre, vitamins and minerals. I buy mine frozen, because it’s cost effective and saves hours of fussing with stones, frankly I don’t want anything to get in the way of me and cake.

As much as I want to continue with the small talk, you know what it’s like – I’ve got a lot to say, but I think it’s time for us to move on…


*300g Self raising flour

*350g Cherries

*125g Soft Brown Sugar (Or white sugar if that’s what you have in)

*190g Fat Free Greek Yogurt

*1 Teaspoon Vanilla Paste

*2 Medium Eggs

*15g Flaked Almonds


Pre heat your oven to 180 degrees and set aside a large loaf tin lined with grease proof paper.

In a large bowl mix together your flour and sugar and then add in your cherries. Now whisk your egg’s together with a fork and add to the mix followed by Greek yogurt and vanilla paste.

When everything is evenly combined (and this will be a very thick batter so, pleae don’t be alarmed) pour into your loaf tin, top with the almonds and bake for 60minutes*(see notes) or whenever a skewer comes out clean.

Set aside for 45minutes to cool, dust with icing sugar and slice into 12 gorgeous chunks.


*Some cherries can be a little tart so you may wish to add a little more sugar or if you prefer some sweetener.

*This cake also works well with other fruits such as blueberries, raspberries or strawberries, peaches etc

*The loaf will keep for around 4 days if stored in an airtight container.

*My loaf took 55 minutes to bake but I really think it is so oven dependant – I’d check on the cake from at 50/60 minutes depending on your oven.

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