Plum and almond loaf


My wonderful 103 yr old Nan has a lovely Victoria plum tree in her garden and this year she had such a bumper crop that I was lucky enough to get a huge bagful! So I thought I’d better bake something to go and share with her over a cuppa to say thank you.

I’m a massive almond fan and they go so well with plums so I thought a plum and almond loaf would do the trick! It’s a delicious moist loaf, and only about 298 cals for a slice!

You will need:

225g dairy-free spread (or bitter)

225g sugar (I used 112g of half spoon sugar instead)

225g self-raising flour (any flour you like)

100g ground almonds

4 medium eggs

1 tsp almond extract

1 tsp cinnamon

Approx 250g plums,

Flaked almonds to decorate

Optional – 2 tbsp plum or apricot jam

Preheat the oven to 170.

Put the spread and sugar in a bowl and beat until light and fluffy. Add the eggs, one at a time and continue to beat (don’t worry if it splits a bit). Add the flour, cinnamon and ground almonds and fold together.

Chop 2/3 of the plums into small pieces and add in to the batter, together with the almond extract. Fold until well distributed.

Spoon the mixture into a lined or greased loaf tin. Slice the remaining plums and on the top. Sprinkle on the flaked almonds and a little sugar and cinnamon.

Pop in the oven and bake for 1 hour 30 minutes (check occasionally and cover with foil if it starts to burn on top), or until a skewer comes out clean.

Leave to cool in the tin for 10 minutes, then transfer to a wire rack.

Brush the jam over the cake and leave to cool completely. Serve in slices with a cuppa (the Nan is optional)!

Enjoy 🙂 xx

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Apple and blackberry loaf


I got given a massive haul of blackberries and some little wild apples from some very kind friends (and I do mean a massive haul!). So I thought I’d better come up with another recipe to use some of them!

This time it’s a yummy loaf cake – combining the apples and blackberries. Perfect for a Sunday afternoon, with a cuppa! This makes one loaf and assuming you cut it into 8 slices it’s about 284 cals per slice!

You will need:

250g self-raising flour (any type you like)

175g dairy-free spread

175g sugar (or 85g half spoon sugar for less cals)

1 small cooking apple (or in my case 5 tiny apples!)

2 large eggs, beaten

225g blackberry

1 tsp cinnamon

1 tsp baking powder

Preheat the oven to 180 C.

Put the flour, sugar and spread in a large bowl and using a fork or your fingertips rub together to form a crumb-like mixture. Take 5 tbsp of the mixture out and place to one side. Then add the baking power and mix well.

Peel and core the apple (or mini apples in my case) and then grate into a bowl. Add the beaten eggs and mix well.

Add to the dry mixture and combine lightly to form a dough (try not to over mix it). Gently fold in three quarters of the blackberries.

Put the mixture into the loaf tin and scatter the remaining berries over the top and then cover with the crumb mixture you set aside earlier.

Put in the oven and bake for 60 – 80 mins. Check it half way through and cover with foil if the top is starting to burn. It’s done when a skewer comes out clean.

Allow to cool in the tin for about 25 mins, then remove. Slice and serve!

enjoy! 🙂

Xx