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Preheat your oven to 160°C / 140°C fan / Gas Mark 3, and grease a 15cm x 10cm loaf tin with a little oil. Whisk together eggs, vanilla and oil/butter (and maple syrup if using). Chop cherries in half and carefully remove all the stones, then add to bowl and stir in.
Combine ground almonds and flour and stir in lightly with a metal spoon.
Tip into the greased loaf tin and sprinkle with flaked almonds (optional). Bake for 1 hour or until golden and a knife comes out clean when inserted.
Allow to cool slightly in the tin, then tip out and cool completely on a wire rack.
Serve with fresh cherries and some yogurt or cream cheese, or simply a little butter or nut butter. We think this loaf tastes great without the maple syrup, but see what you think and add a little if you prefer a more cake like taste. You could try it with other fruit as well, such as raspberries or whatever is in season. Best stored in the fridge as there is no sugar to preserve it. You can gently warm through in oven or under grill, or serve cold. It will keep for up to 3 days in the fridge, or it can be cut into slices and frozen - so a slice can be defrosted quickly whenever you need it.