Cherry and almond yoghurt loaf
235 Recipes
Recipe Rating
Preparation Time: 30 - 45 minutes
Cook Time: 1 hour
Serves: Makes 1 loaf
Absolutely delicious! And totally perfect for breakfast.
Ingredients
125g butter or margarine, softened
250ml (210 g) castor sugar
10ml grated lemon rind
5ml almond or vanilla essence
500ml (280 g) Snowflake self-raising flour
1ml salt
100g red glace cherries, quartered
175g tub plain yoghurt
60ml milk
3 extra-large eggs, separated
Almond icing
30ml butter or margarine, softened
375ml (200 g) icing sugar, sifted
3ml almond essence
30ml milk
Method
- Cream butter and sugar together. Add egg yolks, one at a time, beating well after each addition until light and creamy. Add rind and essence.
- Sift flour and salt together. Add cherries. Mix until coated with flour. Add, alternately with yoghurt and milk, to egg mixture.
- Beat egg whites until soft peak stage. Gently fold egg whites into cake mixture, using a metal spoon.
- Spoon mixture into a lined and greased 22.5 cm loaf pan and bake in a preheated oven at 160 °C for about 55 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool completely.
- Icing: Cream butter and sugar together. Add essence and just enough milk to mix to a smooth, spreadable consistency. Ice top of loaf.
