Cinnamon & Almond Loaf Cake
Indulge your taste buds with this delectable almond and cinnamon yogurt loaf, a delightful treat that's perfect for any time of the day. The combination of fragrant almond extract, warm cinnamon, and creamy yogurt creates a moist and flavorful cake that's simply irresistible. Topped with a sprinkling of Demerara sugar and flaked almonds, this loaf not only looks beautiful but also adds a delicious crunch to every bite. Whether enjoyed warm or cold, this cake is sure to be a hit with friends and family.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Yield
Serves 8
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