ORANGE ALMOND AND YOGHURT LOAF
Steps:
- Preheat the oven to 175 C, 10 mins before baking. Grease a 9 inch loaf tin, with butter and dust with flour.
- Using a handheld electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter, orange zest and sugar until the mixture is soft and fluffy. Add the eggs one at a time, whisking well after each addition. Scrape down the sides of the bowl, every now and then to ensure the eggs and butter are properly mixed in.
- In a separate bowl, mix together the flour, ground almonds, baking powder and salt. Tip the dry ingredients into the creamed mixture in two batches and whisk together on a low speed until just incorporated, then mix in the yoghurt and vanilla essence.
- Pour the batter into the prepared loaf tin and sprinkle the flaked almonds on top. Place in the oven and bake for 50-60 mins (refer notes) or until the sponge is firm on top and a skewer inserted into the centre of the cake comes out clean.
- Remove from the oven and allow the loaf to cool, a little before turning it out of the tin on to a wire rack to cool completely for serving.
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