Preheat oven to 180°C/350°F/Gas 4. Grease and line a 900g (2lb) loaf tin.
2
In a large bowl, mix together yogurt, flour, sugar, butter and eggs until smooth. Add mixed peel, stir and then pour into prepared tin.
3
Sprinkle almonds along the centre of the mixture then bake in the oven for 30-35 minutes until skewer comes out clean. Cool in tin for 15 minutes before turning out.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. Some cookies are essential to the functioning of the site, but others are non-essential for analysis and marketing. Please visit our Privacy page for more information and how to disable these non-essential cookies.
Strictly Necessary Cookies
WordPress uses cookies to identify customers’ sessions which are used for interactions with Woo Commerce, our e-commerce platform. These cookies are required for basic checkout functionality and are therefore always enabled.
This sounds easy enough even for me to attempt, thanks Dairy Diary