This cherry and almond loaf is super soft and moist and tastes similar to a Cherry Bakewell tart. This recipe is dairy-free, but you can easily use regular Greek yogurt if you prefer. The baking time is certainly on the longer side as it takes around 90 minutes to bake, so it is definitely one for the weekend. Whilst it is slightly more time-consuming, it is super easy to make.
Cherry and Almond Loaf
Serves: 12 slices Prep time: 10 mins Cook time: 90 mins
Ingredients:
2 eggs
3/4 - 1 cup sugar (I used organic cane sugar)
1 cup Greek yogurt (I used Oatly Greek style)
1/2 cup coconut or other light-tasting oil
1 tsp vanilla extract
1 tsp almond extract
3/4 cup white rice flour
1/2 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1 cup frozen cherries
almond flakes
Instructions:
Preheat the oven to 180 degrees, line a loaf tin with baking paper and set aside.
In a large bowl, whisk the eggs with sugar, then add in the yogurt and combine well. Stir in the oil, vanilla, and almond extract.
Add the rice flour, almond flour, baking powder, and baking soda to the wet mixture and combine.
Gently stir in the cherries, then transfer the batter to the loaf tin.
Top the loaf with some additional cherries and almond flakes and bake it for about 90 minutes (make sure you do check the cake in between as baking time can depend on the oven too).
Let it completely cool before slicing it, and store it in an airtight container.
