Tag Archives: Cherry

Almond Breeze Challenge

Dairy Free Cherry and Almond Banana Breakfast Bread with Cherry Jam – Almond Breeze

Cherry and Almond Breakfast Bread made with Almond Breeze’s Almond Milk

Almond Breeze at Blue Diamond Almonds has given 30 food bloggers  through Foodies100 the challenge of creating a breakfast recipe using their almond milk and I was recently sent a carton of unsweetened Almond Breeze to see what I could come up with. I have never tried almond milk before and wasn’t sure what to expect, I am however a huge fan of almonds, so this sounded like something that I would like!  The unsweetened almond milk is very low calorie and has no added sugars, it is a great alternative to soya or dairy milk and is a good source of calcium. I also found that it is really easy to use in baking as a replacement for cow’s milk. It worked really well. With the chance to win a Gourmet Hotel Stay this competition was something I didn’t want to miss!

I remember going out for breakfast once and ordering coconut banana bread with lime marmalade. It was delicious and made me realise just how good banana bread is for breakfast, because of this I decided to come up with a banana bread recipe using Almond Breeze. As I would use Almond Breeze as a milk substitute I decided to make the banana bread completely dairy free and used a dairy free spread as a replacement for butter too. I also used wholemeal flour in the loaf to make it more of a breakfast bread rather than a cake.

My favourite flavour to pair with almonds is cherry. I think cherry and almond just go beautifully together, I used the combination for my Jubilee cake that I made recently. Cherry and almond is definitely up there with chocolate and orange! So when I hear the word almond, I automatically think of cherries and that is how this banana bread came to be a cherry and almond banana loaf, I used ground almonds to enhance the almond flavour. To finish it off I made a quick cherry jam for those who like a bit of sweetness at breakfast time!

[wpcol_1half id=”” class=”” style=””]You all know how much I love my 1M Nozzle for creating lovely swirls on my cupcakes. Well now I can honestly say I love it even more having come across an ingenious way of using the 1M nozzle to pit cherries! Let me tell you that it is fantastic! And you do need to stone quite a few cherries to make this. I didn’t realise how much I could love a nozzle.[/wpcol_1half] [wpcol_1half_end id=”” class=”” style=””][/wpcol_1half_end]

So, to make this Dairy Free Cherry and Almond Banana Bread using Almond Breeze:

You will need:

160g plain flour
80g wholemeal flour
40g ground almonds
1tsp bicarbonate of soda
1tsp baking powder
100g dairy free spread (I used a dairy free olive spread)
120g caster sugar
2 eggs
3 bananas
150ml Almond Breeze unsweetened Almond Milk
120g stoned cherries (quartered)
flaked almonds to finish

Start by creaming together the spread and the sugar and then add the eggs one at a time. Mash the bananas and add to the mix along with the Almond Breeze almond milk. Mix will. Add the flours, ground almonds, bicarbonate of soda, baking powder and cherries to the mixture and combine everything together. To prevent the cherries from sinking coat them in flour before adding them to the mix.

Pour the mixture into a greased and lined loaf tin and bake in a preheated oven at 180C for about an hour. Half way through cooking sprinkle some flaked almonds on the top of the loaf. The cake is done when a skewer comes out clean. Leave to cool slightly (although this loaf is very nice served warm!)

To make the quick cherry jam:

200g stoned whole cherries
juice of half a lemon
50ml water
100g caster sugar

Put the cherries in a pan with the lemon and water and let it bubble away for about 10 minutes. Add the sugar, stir and continue to let the cherries simmer until the mixture starts to reduce. Take off the heat and allow to cool.


Serve the warm loaf sliced with cherry jam. Enjoy your rather yummy breakfast!


Thanks to Almond Breeze for sending me the almond milk for this recipe, I am very pleased I have now discovered almond milk!

Lottie xx

Please leave a comment below, I appreciate every comment left. If you use twitter then follow me @lotts_louise!



Diamond Jubilee Celebration Cake – Iced Cherry and Almond Cake

From the moment I step out of my front door at the moment I am greeted with a world excited for the Queen’s Diamond Jubilee. There are Union Jacks EVERYWHERE! The church next door has union jack bunting draped over the front, I step off the train at Victoria Station which is now decorated with hundreds of union jack flags and today walking down Oxford Street I looked up to see the Union Jack Street decorations. Everyone everywhere in London is getting ready to celebrate, and quite rightly so, it looks like it is set to be a fantastic celebration. I for one am very much looking forward to this extra long weekend and will be taking a trip to Epsom Derby on Saturday and enjoying a street party on Monday. This weekend just gone I decided to get into the spirit of getting ready for the Diamond Jubilee and created a cake to celebrate the Queen’s Diamond Jubilee! What better way to celebrate than with a celebration cake!

I decided to make a cake with a Royal theme and also with a connection to the Union Jack by using red, white and blue. I opted for a cherry cake because I thought that the cherries could represent jewels. I paired this with almond to make a cherry and almond because the flavours go so well together. This cake was filled with almond buttercream and cherry jam before being sandwiched together and iced with fondant icing and buttercream swirls.

Here is how to make my Queen’s Diamond Jubilee Cake:
For the cake:
8oz butter or margarine
8oz golden caster sugar
4 eggs
2 tbsp milk
8oz self raising flour
1/2 tsp baking powder2 oz ground almonds
1/2 tsp almond extract
200g glace cherries.

Cream together the butter and the sugar until well mixed. Add the eggs one at a time and beat well after adding each one. Add the milk and almond extract and mix. Fold in the flour, baking powder and ground almonds until everything is well combined. Wash the cherries under running water to get rid of the syrup, dry them and cut them into quarters. Roll them in a bit of flour and then fold them into the cake batter. Pour the cake batter into a greased and lined 20cm cake tin and bake for 40-45 minutes at 180C.

 For the almond butter icing: (filling and covering)

200g unsalted butter
300g icing sugar (seived)
1tbsp milk
1/2 tsp almond extract

Decorating and filling:
1/2 jar cherry jam
Ready to roll icing
Gold lustre food spray – I used Dr Oetker Gold Shimmer Spray
Butter icing (use recipe above, minus almond extract)
Food colouring – red and blue – I used Wilton Colour Pastes in Red and Blue

Once the cake is out of the oven leave to cool completely. Once cool use a sharp knife to divide the cake into two layers. Spread cherry jam on one half of the cake and almond buttercream on the other half. Sandwich the two halves together and use a palette knife to cover the cake in a thin layer of the almond buttercream.

Roll out the fondant icing until it is big enough to cover the top of the cake. Place on the cake and trim the edges. Use a stencil to spray the symbol onto the top of the cake, and then lightly spray the whole cake to give it a gold dusting. I had to enlist the help of my brother and sister because I needed several hands to hold down all the edges of the stencil while I sprayed!

 Now pipe the buttercream swirls on the outside of the cake. To get the red, white and blue swirls paint stripes of blue and red food colouring on the inside of the piping bag. Fill a piping bag fitted with a Wilton 1M nozzle and pipe swirls around the outside of the cake, starting from the inside of the swirl and moving outwards.


Put in the fridge to set the butter icing.
Serve at a Jubilee Street Party and enjoy!





Lottie xx Please leave a comment below and if you have twitter then follow me @lotts_louise for updates on my blog!

I have entered this cake into the Homemade by Fleur, Blogging Jubilee Baking Competition sponsored by Appliances Online.