Morello Cherry Loaf Cake

Before starting this Morello Cherry Loaf Cake recipe, make sure you have organised all the necessary ingredients.

Soften the almond paste in the microwave for 30 seconds. Cut into small chunks and place in a high, narrow recipient (jug) and the beaten eggs.

Mix with a hand blender.

Add the castor sugar...

... and mix with the hand blender for 3 minutes. Transfer the preparation into a mixing bowl.

Add the sifted flour and baking powder.

Combine gently, using a rubber spatula.

Add the morello cherry purée to the preparation.

Combine gently until incorporated.

Add the grape seed oil. Oil is what will give the cake a super soft consistency.

Combine gently with a rubber spatula...

... until homogeneous.

Grab a sheet of greaseproof paper and a loaf cake mould with tube insert.

Remove the lid and central tube.

Cut the greaseproof paper to a length of 23 cm, i.e. the length of the mould (25 cm) minus 2 cm. Place the paper sheet inside the mould to check. Trim the paper if needed until it fits perfectly inside the mould, even if slightly smaller.

Grease the mould, using an oil spray, oil or butter.

Place the tube inside the mould and grease the surface of the tube.

Wrap the tube with the sheet of greaseproof paper, brushing it with melted butter to make it stick.

Pour the preparation into the mould.

The tube should be immersed with the quantities used in this recipe.

Slide the lid on top.

Bake in a fan-assisted oven preheated at 160°C (gas 3) for 55 minutes.

Remove from the oven, remove the lid and let cool before releasing from the mould.

Remove the central tube first. It should come out easily thanks to the greaseproof paper wrapping.

Gently release the cake from the mould.

Don't forget to remove the greaseproof paper in the centre of the cake!

If the cake is cold, the central hole will hold its shape whereas it might collapse if the cake is still hot.

For the morello cherry marmalade: Organise all the necessary ingredients.

Pour the morello cherry purée in a saucepan.

Add 3/4 of the castor sugar.

... and heat up the preparation between 40 and 60°C.

Combine the pectin NH with the remaining castor sugar. This pre-mix will prevent the formation of lumps.

Combine with a teaspoon.

Add the sugar and pectin NH mix and whisk...

... and bring to a boil.

Transfer the preparation into a separate recipient and leave to cool.

When the marmalade has cooled down, cut into pieces and place in a food processor.

Mix finely until you obtain the consistency of a thick jam without any chunks.

Transfer into a piping bag (the use of a nozzle is not necessary).

Stretch cling film over one end of the cake.

Place the cake vertically, with the uncovered side facing up.

Cut the tip of the piping bag to create a hole with a diameter of 0.5cm and fill the central hole slowly with marmalade.

If needed, put cling film over the top end and flip the cake to fill the central hole from the other side. Wrap the cake with cling film and store in the fridge for at least 1 hour.
At this stage, you can freeze the cake if you want to prepare several days in advance.

For the morello cherry and white chocolate icing: Organise all the necessary ingredients.

Melt the white chocolate in the microwave, in periods of 30 seconds to make sure the it does not burn. Stir with a rubber spatula every time.

Add the grape seed oil and combine.

Add the cherry crispy cubes to the preparation.

Combine well. Thanks to the fat contained in the preparation (oil and chocolate), the cherry cubes are not in contact with moisture and will retain their crispiness.

When the cake has cooled down, take out of the fridge and remove the cling film. If you froze the cake (as mentioned in step #44), refrigerate for 3 or 4 hours beforehand.

Transfer the cake on a rack placed on top of a deep tray.

The icing should be used at a temperature of 30°C maximum, otherwise it will be too runny to stick to the surface of the cake.
Pour the icing in one stroke over the cake, starting on one side...

... then pour slowly until the whole surface is coated. Let set in the fridge.

Cut both ends before serving so the cherry insert is visible.

Just before serving, slice the cake carefully with a serrated knife.

Enjoy this delicious Morello cherry loaf cake!