Teatime cakes are a staple in pretty much every household, as they are capable of brightening up any gloomy day.

Nigella Lawson’s cherry almond loaf cake is no different, with its moist, flavourful goodness and extra-simple preparation.

With its sweet cherries and subtle almond essence, each bite offers a balanced combination of textures and flavours.

The preparation is simple, requiring only a few steps before baking, and once baked, the result is a tender, golden loaf with a beautiful crumb.

This classic recipe from Nigella’s How to Be a Domestic Goddess cookbook, is the perfect treat for any occasion, yielding eight to 10 slices.

Ingredients

200 grams natural-coloured glace cherries

250 grams self-raising flour

225 grams butter (softened)

175 grams caster sugar

Three large eggs (beaten)

Two to three drops almond essence

100 grams ground almonds

Six tablespoons milk

Instructions

Set your oven to 170°C (150°C for fan ovens), gas mark 3, or 325ºF. Cut the cherries in half, rinse them in cold water using a colander, then pat them dry. Lightly coat the cherries with flour, shaking off any excess.

In a bowl, cream together the butter and sugar until the mixture becomes light and fluffy. Gradually mix in the beaten eggs and almond extract. Carefully fold in the flour and ground almonds, followed by the cherries and milk.

Transfer the thick batter into a buttered and lined loaf tin (23 x 13 x 7 cm or 9 x 5 x 3 inches). Bake for 45 minutes to an hour, or until a skewer inserted into the cake comes out clean.

Once baked, let the cake cool completely in the tin on a wire rack.