Cinnamon & Almond Loaf Cake
Member recipe by eleanorormsby
I would say this cake is practically good for you! It is reasonably low in fat and ever so versatile, there is so much you can do with it. You could eat it for brunch or breakfast, eat it with coffee for a midweek treat, cover with custard for a delicious pudding or you could jazz it up for a lighter alternative to a Christmas cake. All this and it is lower in fat than your average loaf cake and this cake is so moist! It even keeps well in a cake tin! Definitely a wonder cake...
- 175g self-raising flour
- 25g ground almonds
- 175g caster sugar
- 150ml natural (or you could get away with using vanilla yogurt, I once used a Muller Light Vanilla Yogurt) low fat yogurt
- 75ml flavourless oil (I used vegetable, but a corn oil would be good)
- 3 medium eggs
- 1 tsp. almond extract
- 1 big tsp. ground cinnamon
- To decorate, mix 1 tbsp. Demerara sugar with a bit of ground cinnamon or use flaked almonds
- Firstly grease a 3lb loaf tin with butter or oil and then preheat your oven to 180C/Gas Mark 4.
- In a bowl, mix together your dry ingredients (flour, caster sugar, ground almonds and cinnamon). Make a well in the centre of your ingredients.
- In another bowl or pouring jug (as this will make it easier to pour in to dry ingredients) mix together the wet ingredients. The mix may look like it isn't going to mix however keep mixing and it will.
- Tip the wet ingredients into the dry and mix together until smooth and combined, just use a wooden spoon for this. Pour the mix into your prepared cake tin, scatter with your demerera sugar and if you have them ground almonds. This will add a delicious crunch!
- The mix may look a bit scant in the tin but it will rise. Bake for 35-40 minutes until well risen and firm to the touch. Leave to cool in the tin for 10 minutes or so. By this time the cake should have cooled slightly and you should be able to tip onto a cooling rack until you want to serve it. Sprinkle with icing sugar before you cut it. Serve warm or cold.