A loaf cake full of autumnal flavours from Diana Henry.
Ingredients
- 200 g plain flour
- 1 large pear peeled, cored and chopped
- 150 g blackberries
- 2 tsp baking powder
- 200 g soft light brown sugar
- 215 g plain full-fat yogurt
- 115 ml olive oil
- 3 large free range eggs
- 1 tsp vanilla extract
- finely grated zest of ½ orange
- 50 g walnuts toasted and roughly chopped
- maple syrup to be used for a glaze
Servings:
Instructions
- Preheat the oven to 180C/170C fan/Gas 4 and butter a loaf tin measuring 22cm x 11cm x 6cm. Line the bottom with greaseproof paper.
- Toss two big spoonfuls of the flour with the fruit. To the rest of the flour add the baking powder, sugar and a pinch of salt.
- In a jug, mix the yogurt, olive oil, eggs, vanilla and zest.
- Stir the wet ingredients into the flour mixture, making sure the flour is properly mixed in, then carefully fold in the fruit with their flour, then the walnuts.
- Scrape into the tin and bake for an hour, or until a skewer inserted into the middle comes out clean.
- Leave in the tin for 10 minutes then carefully run a knife between the cake and tin, and turn out on to a wire cooling rack. Turn the cake so it is the right way up. Pour some maple syrup into a small bowl and use a pastry brush to glaze the top.
- Leave to cool before eating.
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