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Cherry Bakewell breakfast loaf recipe
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2 ratings
Created by The Tesco Recipes team
This fruity brekkie loaf isn’t too indulgent to be enjoyed first thing with your morning coffee (but it can be enjoyed at any time of day)! It's ideal for prepping at the weekend for the week ahead too. See method
Ingredients
- 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
To decorate
- 2 tbsp natural Greek-style yogurt
- 1 tbsp maple syrup
To serve
- icing sugar, to dust (optional)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
1340kj
321kcal
16%
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Fat
19g
28%
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Saturates
3g
14%
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Sugars
14g
16%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 27.8g
Protein 7.2g
Fibre 3.3g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 900g loaf tin with oil and baking paper.
- In a large bowl, whisk the ground almonds, flour, oats and chia seeds together until evenly combined.
- 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. Pour the wet ingredients into the dry ingredients and whisk until smooth. Fold through the cherries, saving a few to garnish, then spoon the batter into the prepared tin. Smooth the top with the back of a dessert spoon, then sprinkle over the reserved cherries and the flaked almonds. 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. Cool in the tin for 10 mins, then transfer to a wire rack to cool fully.
- To decorate, whisk the yogurt and maple syrup together until smooth. Dust the cake with icing sugar then drizzle over the yogurt glaze to serve. Store in an airtight container in the fridge for up to 5 days, or freeze in slices for up to 3 months.
Freezing and defrosting guidelines
The loaf will keep in an airtight container for up to 3 days or can be frozen in slices for a future occasion. Freeze the loaf only. Bake according to the recipe and allow to cool completely. Wrap in clingfilm and foil to prevent freezer burn and freeze for up to 3 months. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Baking recipes