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