Sultana and Walnut Loaf

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Sultana and Walnut Loaf
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Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
426
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie426 kcal(20 %)
Protein8.47 g(9 %)
Fat24.73 g(21 %)
Carbohydrates44 g(29 %)
Sugar added12.57 g(50 %)
Roughage2.67 g(9 %)
Vitamin A42.7 mg(5,338 %)
Vitamin D0.5 μg(3 %)
Vitamin E4.72 mg(39 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.32 mg(29 %)
Niacin2.27 mg(19 %)
Vitamin B₆0.03 mg(2 %)
Folate52.88 μg(18 %)
Pantothenic acid0.12 mg(2 %)
Biotin5.73 μg(13 %)
Vitamin B₁₂0.39 μg(13 %)
Vitamin C0.44 mg(0 %)
Potassium221.48 mg(6 %)
Calcium118.87 mg(12 %)
Magnesium28.98 mg(10 %)
Iron2.11 mg(14 %)
Iodine15 μg(8 %)
Zinc0.43 mg(5 %)
Saturated fatty acids3.13 g
Cholesterol45.42 mg

Ingredients

for
8
Ingredients
cup plain Yogurt
½ cup caster sugar
0.333 cup vegetable oil
1.333 cups all-purpose flour (sifted)
½ cup ground almonds
cup Golden raisins
2 tablespoons dried Cranberry
1 cup Walnut (chopped)
2 medium eggs
1 ½ teaspoons Baking powder
½ teaspoon baking soda
salt
How healthy are the main ingredients?
YogurtalmondWalnutraisinsCranberryegg

Preparation steps

1.
Preheat the oven to 180°C (160°C fan) | 350F | gas 4. Grease and line a 2 lb loaf tin with greaseproof paper.
2.
In a mixing bowl, whisk together the yoghurt, sugar, eggs and oil.
3.
In another mixing bowl, combine the flour, baking powder, bicarbonate of soda and salt.
4.
Combine the wet and dry ingredients together, cutting and folding until you have a smooth batter. Add the sultanas, cranberries, walnuts and ground almonds and continue to cut and fold until well incorporated.
5.
Spoon into the prepared loaf tin and bake for 35-45 minutes until the cake is golden and risen and a cake tester comes out clean from its centre.
6.
Remove from the oven and leave it to cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling. Cut into thick slices before serving on a platter.
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