Directions
- 1Preheat oven to 170C and line a 2lb loaf tin.
- 2In a large bowl, whisk together the eggs, yoghurt, oil, vanilla, orange zest and juice.
- 3Sieve in the flour, then add the almonds, baking powder and soda, salt and poppy seeds.
- 4Fold until just combined.
- 5Pour into the lined tin and bake on the middle shelf for 35-40 minutes, or until a knife inserted into the centre comes out clean.
- 6Let cool for 5–10 minutes in the tin, then another 10 before glazing and slicing.
- 7For the glaze, combine a runny yoghurt (or water thick yoghurt down) with the juice of 1/2 orange and your sweetener of choice (honey and little icing sugar).
Ingredients
- 125 g 5% Greek yoghurt
- 1 large orange, zest and juice
- 2 large eggs
- 80 g honey
- 60 ml olive oil
- 1 tsp vanilla extract
- 180 g plain flour
- 65 g ground almonds
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 1 tbsp poppy seeds
- runny yoghurt (or water thick yoghurt down)
- 0.5 juice of orange
- sweetener of choice (honey and little icing sugar)
Equipment
oven2lb loaf tinlarge bowlwhisksieveknife
Tips
- Place the loaf tin at an angle in the oven for baking.
- The yoghurt glaze is best served immediately; if saving for later, store the glaze separately and glaze on request.
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