NutritionSortLoading...
Loading...

100ml neutral oil (we used sunflower oil), plus extra to grease

80g ground almonds

150g self-raising flour

40g porridge oats

30g chia seeds

100g light brown soft sugar

1 tsp almond extract

2 medium eggs, at room temperature

150ml natural Greek-style yogurt

150g frozen pitted cherries, halved

10g flaked almonds

2 tbsp natural Greek-style yogurt (to decorate)

1 tbsp maple syrup (to decorate)

Icing sugar, to dust (optional)

Select allAdd

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 900g loaf tin with oil and baking paper.

2. In a large bowl, whisk the ground almonds, flour, oats and chia seeds together until evenly combined.

3. In a large jug, whisk the sugar, 100ml oil and almond extract together until smooth, then whisk in the eggs and yogurt until evenly combined, don’t worry if the mix splits slightly at this stage.

4. Pour the wet ingredients into the dry ingredients and whisk until smooth.

5. Fold through the cherries, saving a few to garnish, then spoon the batter into the prepared tin.

6. Smooth the top with the back of a dessert spoon, then sprinkle over the reserved cherries and the flaked almonds.

7. Bake on the middle shelf of the oven for 1 hr-1 hr 10 mins until golden, risen and a skewer comes out cleanly when inserted in the cake.

8. Cool in the tin for 10 mins, then transfer to a wire rack to cool fully.

9. To decorate, whisk the yogurt and maple syrup together until smooth.

10. Dust the cake with icing sugar then drizzle over the yogurt glaze to serve.

11. Store in an airtight container in the fridge for up to 5 days, or freeze in slices for up to 3 months.

https://realfood.tesco.com/recipes/cherry-bakewell-breakfast-loaf.html?fbclid=PAT01DUAPd41pleHRuA2FlbQIxMABzcnRjBmFwcF9pZA81NjcwNjczNDMzNTI0MjcAAaciEfOzA1OeOKVuBpnx6R_TLyVRC4AxmZVgUP-2fT85onC6-ogJeOhip060wA_aem_Q2xHXtvdMLdUW1-Skl2e7Q