Maple and almond loaf cake

VARIANT	CODE	PRICE	INSTOCK
250ml	PE.RSOILROSEMA0.25	£1.84 excl VAT	11

VARIANT	CODE	PRICE	INSTOCK
225g	RO.WHSHIITAKE.225	£4.42 excl VAT	19
500g	RO.WHSHIITAKE.500	£8.15 excl VAT	28

CODE	PRICE	INSTOCK
PE.RSOILCHILLI2	£11.65 excl VAT	2

VARIANT	CODE	PRICE	INSTOCK
500ml	PE.RAPESEEDOIL0.5	£2.03 excl VAT	0
5L	PE.RAPESEEDOIL5	£11.65 excl VAT	0

VARIANT	CODE	PRICE	INSTOCK
40g	RO.PORCINI.040	£2.02 excl VAT	4
225g	RO.PORCINI.225	£11.62 excl VAT	24

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£22.81 excl VAT	19

Light and buttery, this maple loaf combines sweet maple syrup with ground and flaked almonds for a beautifully moist bake.

Maple and almond loaf cake ingredients

Bake for 40 minutes, or until the loaf is almost cooked through.
Grease a 900g loaf tin with butter and line with baking parchment.
Beat the butter, golden caster sugar and maple syrup together for 4–5 minutes until light and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the greek-style yogurt and vanilla extract until fully combined.
Add the self-raising flour, bicarbonate of soda and ground almonds, then mix until smooth.
Spoon the mixture into the prepared loaf tin and scatter over the flaked almonds.
Bake for 40 minutes, or until the loaf is almost cooked through.