Sultana and Walnut Loaf
1 hr 5 min.
Preheat the oven to 180°C (160°C fan) | 350F | gas 4. Grease and line a 2 lb loaf tin with greaseproof paper.
In a mixing bowl, whisk together the yoghurt, sugar, eggs and oil.
In another mixing bowl, combine the flour, baking powder, bicarbonate of soda and salt.
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.
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.
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.