Lemon, thyme and almond loaf

Lemon, thyme and almond loaf

Ingredients

serves 10
  • •250g self-raising flour
  • •15g cornflour
  • •¾ tsp baking powder
  • •½ tsp bicarbonate of soda
  • •½ tsp sea salt
  • •2 tsp fresh thyme leaves
  • •Zest of 2 lemons
  • •60ml vegetable oil
  • •180ml soya milk
  • •120g caster sugar
  • •50g flaked almonds

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Line a loaf tin with baking paper.
  2. 2. In a large bowl, mix together the flour, cornflour, baking powder, bicarbonate of soda and salt.
  3. 3. In a measuring jug, combine the oil, soya milk and sugar. Stir in the thyme and lemon zest.
  4. 4. Pour the wet mixture into the dry ingredients and mix until just combined. Fold in 35g of the flaked almonds.
  5. 5. Pour the batter into the loaf tin and scatter over the remaining 15g flaked almonds.
  6. 6. Bake for 45-50 minutes, until lightly golden and a skewer inserted into the centre comes out clean.
  7. 7. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Baker Beanie Author

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