Nigella Cherry Almond Loaf Cake Recipe [GUIDE]

Nigella’s Cherry Almond Loaf Cake is one of those quiet showstoppers. It’s not flashy or fussy. There’s no towering layer, no glossy mirror glaze. But let me tell you. the scent that comes from your oven while this is baking? It wraps around you like the coziest cardigan.

It’s the kind of cake your grandmother might have had cooling on the windowsill, except this one carries Nigella’s unmistakable touch of indulgence. Imagine a buttery, dense crumb scattered with sweet glacé cherries and the gentle nutty hum of ground almonds. It’s a slice that feels nostalgic, almost like you’ve tasted it before in some beautiful memory.

And the best part? It’s a loaf cake. That means no fiddling with layers or icing. just a quick mix, a long slow bake and a bit of restraint while it cools (I fail at that part often).

Nigella Cherry Almond Loaf Cake Recipe

Ingredients Needed

Okay, let’s talk pantry. Most of this stuff is basic but there are a couple of things you might need to grab ahead of time. When I first made this, I had to make an emergency run for glacé cherries because – confession – I kept eating them straight from the jar. Don’t be like me.

Here’s What You Need

• 200g glacé cherries – halved or quartered depending on how big a cherry bite you want (and how chaotic your energy is)
• 225g self-raising flour – you can make your own with plain flour + baking powder if you’re in a pinch
• 100g ground almonds – adds richness and makes the texture sing
• 225g unsalted butter – at room temperature; treat it like a pet, don’t shock it from fridge to bowl
• 175g caster sugar – superfine sugar that blends beautifully
• 3 large eggs – room temp again, always makes for better mixing
• 1 tsp almond extract. don’t overdo it, this stuff is strong like gossip
• A little milk. if needed, to loosen the batter

Optional but lovely:

• A scattering of flaked almonds on top before baking for some crunch and beauty

Equipment Needed

Honestly, you don’t need anything fancy here. This is the kind of cake you make on a sleepy Sunday afternoon in your oldest sweatshirt.

• Loaf tin – 900g/2lb size. I use a slightly dented old one I inherited and it still does the job beautifully
• Mixing bowl – any big bowl will do
• Electric hand mixer – makes life easier but a wooden spoon and elbow grease works in a pinch (been there, done that)
• Sieve – to lightly flour the cherries (more on this trick below!)
• Spatula – for folding with love

Instructions To Make Nigella Lawson’s Cherry Almond Loaf Cake

Here comes the fun part. and a little chaos if you’re me. The first time I made this, I forgot to flour the cherries. They all sank to the bottom like sad red submarines. Still tasted amazing but let’s do it properly this time.

Step-by-step

1. Preheat your oven to 170°C (325°F). Grease and line your loaf tin with parchment. (Yes, parchment. Don’t fight me on this. it saves lives.)
2. Prepare the cherries. Rinse off the syrupy goo from the glacé cherries, dry them well, then toss them in a tablespoon of flour. This helps stop them from sinking like mine did that first time.
3. Cream the butter and sugar until pale and fluffy. If your butter is soft, this will take no time. If not, you’ll get an accidental arm workout.
4. Add the eggs, one at a time, mixing well after each. If it looks curdled, don’t panic. It always comes together. Sometimes I say a little pep talk to the batter. (“You’re doing great, sweetie.”)
5. Stir in the almond extract. Just a teaspoon. it’s potent and dreamy.
6. Fold in the flour and ground almonds. Do this gently, like you’re folding in a love letter or a secret.
7. Add the cherries, saving a few for dotting on top if you like a peekaboo effect.
8. If the batter feels stiff, add a splash of milk. just enough to loosen it a bit. You want it to drop easily off the spoon.
9. Spoon the batter into the prepared tin, smooth the top and maybe scatter a few flaked almonds over if you’re feeling extra.
10. Bake for 45-60 minutes. Start checking at 45. A skewer should come out clean and the top should be golden and proud.
11. Let it cool in the tin for 10 minutes, then turn out onto a rack. I never wait the full cooling time. it’s best just slightly warm with a cup of something comforting.

What I Learnt

I learned a few things from this cake and not just about cherries.

First, patience. The long bake time teaches you to wait, to let things develop. You can’t rush a loaf cake. It’ll rise when it’s ready and not a moment before.

Second, this cake reminded me that simple doesn’t mean plain. There’s a richness in the almond, a nostalgic sweetness in the cherries and a humble beauty in the loaf shape. It’s a reminder that you don’t need layers of frosting to make something memorable.

And lastly – and maybe this is the big one. I learned that a good cake is like a good friend. Reliable, a little indulgent, full of little surprises (hello, cherry bits) and always comforting.

FAQs

Can I Use Fresh Cherries Instead Of Maraschino Cherries In Nigella’s Cherry Almond Loaf Cake?

Yes! Fresh cherries work perfectly fine, though I’d suggest pitting and chopping them up before adding them to the batter. Just keep in mind that fresh cherries release more moisture, so you might want to toss them in a little bit of flour before mixing them in to help prevent sogginess in the cake.

Can I Make Nigella’s Cherry Almond Loaf Cake Gluten-free?

Absolutely! You can swap the regular flour for a gluten-free flour blend. Just make sure to use one that’s suitable for baking and includes xanthan gum, which helps with structure. The almond meal in the recipe also adds some nice texture, so it should turn out beautifully gluten-free!

How Long Does Nigella’s Cherry Almond Loaf Cake Stay Fresh?

The cake stays fresh for about 3-4 days when stored in an airtight container. Honestly, it gets better after a day or two as the flavors meld together. You can also freeze it for up to a month, just make sure it’s tightly wrapped to prevent freezer burn!