Cherry + Thyme Loaf

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Adjust Servings:
1/2 cup sugar
1 egg
1/2 cup butter
1 fresh thyme sprig
1 tbsp milk
1/2 tsp cinnamon
1 tsp vanilla essence
1 tsp almond extract
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup cherries, pitted
1/2 tbsp flour
extra butter and flour for greasing
3/4 cup icing sugar
2 tsp milk
1/4 pod vanilla pod
2-3 fresh thyme sprigs

Cherry + Thyme Loaf

  • Serves 4
  • Medium


  • Glaze:



Inspiration is everywhere. It’s up to the eye to take notice, the mind to imagine and the hands to recreate a vision.

Every time I pass by a vegetable and fruit vendor, I take in the sights and a ton of inspiration flows through. I am a fairly new cook with only about 12 years of experience in the kitchen. I’ve been eating though, for a good 30 years! I am delighted with every new discovery – which may annoy some.

This cherry cake has it’s own little story. A bundle of cherries along with fresh herbs like thyme and rosemary were sent in from Mumbai and a sudden craving for something sweet, beautiful and really, a good cake inspired this instant loaf cake. I’m fairly strict with my schedule and plans, but for some reason I decided to break my own rules and miss the morning office hours for a spot of baking – cherries folded into a thick thyme, vanilla and almond batter, topped with a gorgeous white glaze, infused with fresh thyme.

Since it was a method that I didn’t follow any instructions from, I ended up “winging it” with measurements, but it worked out brilliantly. I used a smaller loaf tin, which cuts into exactly 8 slim slices (which was enough between Little Vini and I). It was so delicious we decided not to share.

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Heat the oven to 200°C.
Grease and flour the loaf tin.
Stir the ½ tbsp of flour into the cherries and stir.
Melt the butter with the thyme.
Whisk the egg and sugar first for at least 3 minutes with an electric beater. The texture should be fluffy and smooth.
Then add the melted butter, milk and extracts and whisk to combine.
Add the baking powder, baking soda and salt, followed by the flour and whisk to just combine. Do not over beat.
With a spatula fold the cherries into the batter.
Pour the batter into the cake tin.
Bake for 20-25 minutes, until a skewer comes out clean.
Let the cake cool within the tin for another 10 minutes, and then remove onto a cooling rack.
Cool completely before glazing.



Whisk the milk and vanilla into the icing sugar until you achieve a dripping consistency.
Drizzle over the loaf and garnish with fresh sprigs of thyme.

Kamini Patel

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