Loaf
125 g | Butter, softened |
180 g | Caster sugar |
2 | Eggs |
1 | Lemon, zest only |
1 | Orange, zest only |
200 g | Plain flour |
¼ cup | Ground almonds (Main) |
2 tsp | Baking powder |
½ cup | Milk |
1 cup | Strawberries, roughly chopped, extra to decorate (Main) |
½ cup | Pomegranate seeds, (arils) plus extra to decorate (Main) |
1 pottle | Greek yoghurt, for serving |
Icing
100 g | Icing sugar |
2 tsp | Lemon juice |
Directions
- Preheat oven to 170C. Line a 20cm x 9cm loaf tin with baking paper.
- Beat the butter and sugar until light and fluffy. Add the eggs one at a time, then the zest. Fold through the flour, almonds and baking powder. Stir through the milk.
- Gently fold through the berries and pomegranate. Spoon into the loaf tin and place into the oven for 1 hour 10 minutes. Remove and cool completely.
- Remove from the tin.
- For the icing, combine the icing sugar and lemon juice. Drizzle over the cake and allow to set for 20 minutes.
- Decorate with extra strawberries and pomegranate seeds. Serve sliced with yoghurt.