4In a large bowl, whisk together the eggs, yoghurt, oil, vanilla, orange zest and juice.
5In a large bowl, whisk together the eggs, yoghurt, oil, vanilla, orange zest and juice.
6In a large bowl, whisk together the eggs, yoghurt, oil, vanilla, orange zest and juice.
7Sieve in the flour, then add the almonds, baking powder and soda, salt and poppy seeds.
8Sieve in the flour, then add the almonds, baking powder and soda, salt and poppy seeds.
9Sieve in the flour, then add the almonds, baking powder and soda, salt and poppy seeds.
10Fold until just combined.
11Fold until just combined.
12Fold until just combined.
13Pour 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.
14Pour 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.
15Pour 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.
16Let cool for 5–10 minutes in the tin, then another 10 before glazing and slicing.
17Let cool for 5–10 minutes in the tin, then another 10 before glazing and slicing.
18Let cool for 5–10 minutes in the tin, then another 10 before glazing and slicing.
19For 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).
20For 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).
21For 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
125 g 5% Greek yoghurt
125 g 5% Greek yoghurt
1 large orange, zest and juice
1 large orange, zest and juice
1 large orange, zest and juice
2 large eggs
2 large eggs
2 large eggs
80 g honey
80 g honey
80 g honey
60 ml olive oil
60 ml olive oil
60 ml olive oil
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
180 g plain flour
180 g plain flour
180 g plain flour
65 g ground almonds
65 g ground almonds
65 g ground almonds
1 tsp baking powder
1 tsp baking powder
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp baking soda
0.5 tsp baking soda
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
1 tbsp poppy seeds
1 tbsp poppy seeds
1 tbsp poppy seeds
runny yoghurt (or water thick yoghurt down)
runny yoghurt (or water thick yoghurt down)
runny yoghurt (or water thick yoghurt down)
0.5 juice of orange
0.5 juice of orange
0.5 juice of orange
sweetener of choice (honey and little icing sugar)
sweetener of choice (honey and little icing sugar)
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.