Happy National Baking Day!
I will be very disappointed if you don’t bake SOMETHING today, so as the sun is out in full force, I thought something fruity and summery was in order. Now, this loaf doesn’t taste like the cakey loafs I usually make, as this is made with yogurt instead of butter. It’s more of ‘bread-y loaf’ and the fruit itself makes it sweet and moist. We had it with ice cream too while it was still warm. Couldn’t have made a better choice. So, now I’ll rest and make more average choices for the rest of the day, while you bake.
Ps. You can use nectarines instead of peaches if they are more readily available…and sometimes sweeter!
Ingredients
200g strawberries (cut into quarters)
2 medium peaches (peeled and sliced lengthways in about 2cm slices)
270g plain flour
1 tsp baking powder
1/4 tsp salt
1 small pot of 0% yogurt, 170g (I used ‘Total’)
150g caster sugar
2 medium eggs
1/2 tsp vanilla extract
1 tbsp strawberry jam
45ml milk (semi or whatever you have in the fridge)
to decorate
1 tbsp honey
Icing sugar to decorate
Loaf tin, greased and lined
Preheat oven to 180oC
1) In a medium bowl sift together the flour, baking powder and salt. Set aside.
2) In a large bowl whisk together the yogurt, sugar, milk and eggs. Once combined, whisk in the vanilla extract and strawberry jam.
3) Fold in half the dry ingredients bowl into the wet ingredients bowl. Once this has just come together add the remaining dry ingredients and fold again until just combined. The mixture will be quite thick. Pop in the strawberries and mix until they are evenly dispersed.
4) Pour half the mixture into the prepared loaf tin. Then arrange a layer of peach slices over what you have poured in. Once layered pour the remaining mixture on top and smooth over with the back of a spoon so the top is flat.
5) Pop into the oven on a middle shelf for 60 mins. After 35 mins cover with a layer of foil so it doesn’t brown on top too much. The loaf is done when a skewer inserted comes out clean and it’s browning lightly around the edges.
6) Remove from the oven and let it cool in the tin. While it is cooling, pour the honey over the top. Then turn out onto a wire rack to cool completely and dust with icing sugar when ready to serve. (With vanilla ice cream!)
