Cherry and yogurt cake

Serves: 8

Cherry and yogurt cake

One of my favourite cakes. You can use the vivid pink glacé cherries if you want to go a bit retro but I prefer the dark (natural!) ones.


  • 175g plain flour, sifted
  • 70g ground almonds
  • 2 teaspoons baking powder
  • 115g unsalted butter, at room temperature
  • 180g caster sugar
  • 3 eggs, beaten
  • 150ml pot greek yogurt
  • 200g glace cherries, washed, dried and cut in half
  • 100g icing sugar, sifted


  1. Heat the oven to 180˚c, fan oven 160˚c, mark 4. Grease a 1 litre loaf tin and line the base with non-stick baking parchment. Mix together the flour, almonds and baking powder.
  2. In a separate bowl beat together the butter and sugar until pale and fluffy. Beat in the eggs a little at a time. Stir in the yogurt. Fold in the dry ingredients followed by half the cherries. Spoon the cake batter into the prepared tin and scatter over the remaining cherries, pushing them gently into the batter. Bake in the oven for 65-70 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin. Turn out on to a wire rack.
  3. Put the icing sugar in a small bowl and beat in about 2 teaspoons boiling water. The icing should be thick enough to drizzle-a bit thicker than double cream- so add a little more icing sugar or water to get the right consistency. Drizzle the icing over the top of the cake when it is cold. Serve in thick slices.
Cherry and yogurt cake