Picota cherry loaf recipe

  • makes 12 slices
  • 20 mins to prepare and 1 hr 20 mins to cook
  • 485 calories / serving
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Heat oven to 180Cº/fan 160C/Gas Mark 4. Line a 1kg loaf tin with nonstick baking paper, making sure the paper comes up higher than the sides. Beat the butter and sugar together until fluffy, then add the eggs, a little at a time, along with the vanilla extract. Fold in the flour until you have a smooth mixture.

Dust the cherries in a little flour, then carefully stir half of the fruit and chocolate into the mixture. Spoon into the prepared tin, then scatter the remaining cherries and chocolate on top, pressing them in lightly. Bake for 1 hr 10 mins or until a skewer inserted into the middle comes out clean.

Leave to cool in the tin for a few mins, then turn out on to a wire rack and leave to cool completely.

Remove the marscapone from the fridge to come to room temperature. Melt the white chocolate in a bowl over a pan of hot water.

Quickly stir in 1 tbsp of the marscapone, then beat in the rest (be careful not to overbeat the mixture or it will go grainy). Spread over the top of the loaf and finish with white chocolate curls and fresh Picota cherries.

See more Picota cherry recipes.

  • Ingredients

  • 225g butter, softened
  • 225g caster sugar
  • 4 eggs, beaten
  • 2tsp vanilla extract
  • 225g self-raising flour, sifted, plus extra for dusting
  • 375g Picota cherries, halved and stoned
  • 175g white chocolate, chopped into small chunks
  • For the frosting

  • 100g white chocolate, broken into small pieces
  • 140g light mascarpone
  • white chocolate curls and fresh Picota cherries, to decorate
  • Energy 2035kj 485kcal 24%
  • Fat 30g 43%
  • Saturates 18g 90%
  • Sugars 37g 41%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 51.3g Protein 6.7g Fibre 1.2g


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