Trisha Jones serves up a healthy loaf cake with walnut, yoghurt and vanilla.
By Trisha Jones
My mum used to buy Walnut loaf cake onces in a while – they had buttercream of some kind either on top or in the middle and I loved it. It was one of the only non-chocolate based cakes I would even bother with at that young age. So, I thought I would recreate it, without buttercream as I’m really trying to get my bikini bod on as I’m going to Kenya for New years and my baker’s flab will not get rid of itself. I know what you’re all thinking – “cake in general is hardly the way to go if you want to lose weight” (I hear that slightly bitchy tone! haha). But I don’t want to be one of those people who doesn’t enjoy themselves because they want to look like Jennifer Aniston. I don’t and I shant!
Moving on from my narcissism – Walnuts and nuts in general are so bloody expensive – has anyone else noticed this? But definitely worth it for a walnutty treat. I added some yoghurt in to make it nice and juicy. A lot of the recipes I saw online had banana in for moisture, but I really wanted to taste walnut and banana can be a bit strong as a combination flavour I find.
- 200g Walnuts (shelled & roasted)
- 250g salted butter
- 210 g Caster sugar
- 210 g plain flour
- 3 tsp baking powder
- 2 eggs
- 2 tbsp plain yoghurt
- 1 tsp Vanilla essence
- Grease and line a cake loaf tin with greaseproof paper
- Preheat the oven to 180°C
- Using a pestle and mortar, crush the walnuts until in very small pieces (some like powder, some chunkier)
- Mix together the butter and sugar until soft and fluffy
- Add in the eggs one at a time and beat in until fully mixed
- Sieve in the flour and baking powder and mix in thoroughly
- Finally add in the vanilla essence, yoghurt and walnuts and stir in thoroughly until evenly dispersed
- Pour into the prepared loaf tine
- Bake for about 30 minutes in the preheated oven or until a skewer comes out clean
- Leave to cool and cut into slices – eat with vanilla ice cream.