It’s a rainy Saturday afternoon, the kind of day that begs for something cozy. You know the sort-a warm, comforting aroma filling the kitchen, the kind of treat that you can eat without any rush, savoring each bite as you curl up with a good book or a movie. For me, that’s the essence of baking, especially when it’s a recipe that feels like a hug from the inside. One of those recipes is Nigella Lawson’s Cherry Almond Loaf Cake.
I first stumbled across this cake in a slightly unlikely place: a cozy bookshop cafe that had a display of Nigella’s cookbooks. I was leafing through ’How to Be a Domestic Goddess’ (let’s be honest, a book that is as much about the idea of domestic bliss as it is about the food), when I found this recipe. Cherry and almond? A combination I hadn’t tried before in a loaf. The recipe was simple, approachable, and just the kind of thing you could make on a whim when the craving for something sweet hits, but it’s got that understated elegance that makes you feel like a professional baker.
If you’ve ever made a loaf cake, you know that part of the appeal is how effortlessly it all comes together. No mixing bowls full of complex ingredients, no delicate folding or whisking for hours. It’s all about the balance of flavors, and the cherry-almond duo? That’s pure magic. What struck me, though, was how Nigella manages to make it feel indulgent without being overwhelming. It’s a slice of cake that’s both homey and luxurious-a cake you could serve at a family gathering or enjoy by yourself with a cup of tea, and it fits both scenarios perfectly.
So, let me share this recipe with you, because, trust me, it’s one of those that you’ll find yourself returning to. There’s something about it that feels nostalgic and fresh all at once-like it’s both old-fashioned and timeless.
Nigella Lawson’s Cherry Almond Loaf Cake Recipe
Nigella is a master of making recipes feel both simple and exciting, and this Cherry Almond Loaf Cake is no exception. You don’t need any fancy equipment or special skills-just a mixing bowl, a loaf tin, and some basic pantry staples. What I love most about it is the way the cherry and almond flavors balance each other perfectly, with the sweet juiciness of the cherries and the nutty richness of the almonds complementing the tender crumb of the cake. It’s the kind of recipe where, even if you’ve never baked a loaf cake before, you can still feel like an expert by the end.
But, as always with Nigella, it’s not just about the ingredients-there’s something in the way she writes that makes you feel like you’re part of the process. Her recipes aren’t just instructions; they’re invitations to create something that feels personal and deeply satisfying. That’s why this recipe feels like more than just cake-it’s an experience.
Ingredient List
Here’s what you’ll need to bring this gorgeous loaf cake to life. As is often the case with Nigella’s recipes, you won’t be looking for anything too obscure. It’s all about great quality, simple ingredients that let the flavors shine.
- Butter (unsalted) – 200g (softened)
- Sugar – 200g (caster sugar works best for this recipe)
- Eggs – 3 large
- Plain flour – 200g
- Baking powder – 2 teaspoons
- Ground almonds – 100g
- Almond extract – 1 teaspoon (this really amps up that almond flavor)
- Greek yogurt – 2 tablespoons (this is what gives the cake its light, moist crumb)
- Cherries (fresh or frozen) – 200g (pitted, chopped into halves or quarters)
- Slivered almonds – 50g (for the topping, they add a lovely crunch)
- A pinch of salt (balances the sweetness)
- Vanilla extract – 1 teaspoon
If you’re using fresh cherries, make sure they’re in season; there’s something magical about fresh fruit, and it makes all the difference in the final flavor. If fresh cherries aren’t available, frozen work just fine. The Greek yogurt helps keep the cake moist, adding just the right touch of richness without making it too heavy.
How To Make Nigella Lawson’s Cherry Almond Loaf Cake?
There’s a rhythm to this recipe that makes it a joy to make. It’s not fussy or demanding-more like an old friend who you’re always happy to spend time with. Here’s how it all comes together:
- Preheat the Oven: Start by heating your oven to 170°C (or 160°C for fan ovens). Butter and line your loaf tin with parchment paper-this will save you the hassle of cake-sticking drama later. The standard size for a loaf tin is about 23 x 13 cm, so make sure you have something in that range.
- Cream the Butter and Sugar: In a large bowl, cream the butter and sugar together. Nigella suggests doing this by hand with a wooden spoon, but if you want to use an electric mixer, go ahead. The goal is a pale, creamy mixture. You want the butter to be soft but not too melty, so take it out of the fridge about 20 minutes before you start.
- Add the Eggs: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. If you’re worried about curdling, you can add a spoonful of the flour with each egg to help it along.
- Incorporate the Dry Ingredients: Sift the flour, baking powder, ground almonds, and salt into the butter mixture. Stir gently with a spatula until just combined. You don’t want to overwork the batter here, as that could make the cake dense.
- Add the Yogurt and Flavors: Add the Greek yogurt, almond extract, and vanilla extract to the batter. This is the moment when the smell of almonds fills the air, and it’s a little bit magical. Stir gently to mix it all in.
- Fold in the Cherries: Now for the cherries! Fold in your pitted, chopped cherries, making sure they’re evenly distributed throughout the batter. Be gentle with this step so you don’t end up with pink streaks in the batter. It’s okay if a few cherries end up breaking apart-that just adds to the juicy texture when they bake.
- Transfer to Tin and Top with Almonds: Pour the batter into your prepared loaf tin and smooth the top with a spatula. Sprinkle the slivered almonds evenly over the top. These will toast beautifully as the cake bakes, giving it a little crunch.
- Bake the Cake: Pop the tin in the oven and bake for around 50-60 minutes. Check the cake at the 50-minute mark by inserting a skewer-it should come out clean or with just a few moist crumbs clinging to it. If the cake is browning too quickly, you can cover it loosely with foil.
- Cool and Serve: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. The longer it sits, the better the flavors meld together, but I’ll admit, it’s hard not to slice into it while it’s still warm.
Things I Learned
The first time I made this cake, I had an epiphany about just how much of baking is about patience and balance. It’s tempting to rush through, to skip the sifting, or to assume you can swap out ingredients without thinking it through. But with this recipe, it’s clear that following the steps carefully makes a big difference.
One thing I didn’t expect was how the cherries would soften and almost caramelize as they bake, giving the cake an extra burst of flavor. Also, I learned that almond extract really takes this cake from being "good" to "great"-it’s the kind of subtle flavor that you can’t quite place, but you know it’s there.
And while this loaf cake is relatively simple, I found that it can easily be adapted. Want to try it with raspberries or blueberries instead of cherries? Go for it. Swap out the ground almonds for hazelnuts? Absolutely. Nigella’s recipe has a flexibility to it that makes it feel like you’re cooking with her, rather than just following instructions.