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Cherry Bakewell breakfast loaf recipe

Cherry Bakewell breakfast loaf recipe

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Created by The Tesco Real Food team

This fruity brekkie loaf isn’t too indulgent to be enjoyed first thing with your morning coffee (but it can be enjoyed at any time of day)!​ It's​ ideal for prepping at the weekend for the week ahead​ too. See method

  • Serves 10
  • Takes 1 hr 20 mins plus cooling
  • 321 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 100ml neutral oil (we used sunflower oil), plus extra to grease
  • 80g ground almonds
  • 150g self-raising flour
  • 40g porridge oats
  • 30g chia seeds
  • 100g light brown soft sugar
  • 1 tsp almond extract
  • 2 medium eggs, at room temperature
  • 150ml natural Greek-style yogurt
  • 150g frozen pitted cherries, halved
  • 10g flaked almonds

To decorate

  • 2 tbsp natural Greek-style yogurt
  • 1 tbsp maple syrup

To serve

  • icing sugar, to dust (optional)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1340kj
    321kcal     16%

  • Fat

    19g 28%

  • Saturates

    3g 14%

  • Sugars

    14g 16%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 27.8g Protein 7.2g Fibre 3.3g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 900g loaf tin with oil and baking paper. 
  2. In a large bowl, whisk the ground almonds, flour, oats and chia seeds together until evenly combined. 
  3. In a large jug, whisk the sugar, 100ml oil and almond extract together until smooth, then whisk in the eggs and yogurt until evenly combined, don’t worry if the mix splits slightly at this stage. Pour the wet ingredients into the dry ingredients and whisk until smooth. Fold through the cherries, saving a few to garnish, then spoon the batter into the prepared tin. Smooth the top with the back of a dessert spoon, then sprinkle over the reserved cherries and the flaked almonds. Bake on the middle shelf of the oven for 1 hr-1 hr 10 mins until golden, risen and a skewer comes out cleanly when inserted in the cake. Cool in the tin for 10 mins, then transfer to a wire rack to cool fully. 
  4. To decorate, whisk the yogurt and maple syrup together until smooth. Dust the cake with icing sugar then drizzle over the yogurt glaze to serve. Store in an airtight container in the fridge for up to 5 days, or freeze in slices for up to 3 months.

Freezing and defrosting guidelines

The loaf will keep in an airtight container for up to 3 days or can be frozen in slices for a future occasion. Freeze the loaf only. Bake according to the recipe and allow to cool completely. Wrap in clingfilm and foil to prevent freezer burn and freeze for up to 3 months. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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