Lemon seed loaf

“A delicious healthy-ish cake to enjoy with a cuppa in the garden. Choose any of your favourite seeds, if you are using a lot of chia then add a little more liquid as they tend to absorb extra liquid”

MAKES 900G INGREDIENTS For the loaf

100ml rapeseed oil

120g caster sugar

1 lemon, zest only

½ tsp natural lemon extract (depending on the strength of the extract)

3 eggs

150g spelt our

150g plain our

3 tbsp ground almonds

3 tbsp assorted seeds (add 3 of your favourites - chia, ax seeds, sesame, sun ower)

2 tsp baking powder

60g natural Greek style yoghurt

3 to 4 tbsp water

For the glaze

80g sifted icing sugar

1 to 2 tsp lemon juice

3 halved lemon slices, to decorate 3 sprigs of rosemary, to decorate

METHOD

1

Pre-heat the oven to 180°C/fan 160°C/gas 4. Line a 900g loaf tin with parchment. 2

Pour the rapeseed oil, sugar, lemon zest and natural lemon extract into a mixing bowl with a whisk attached. Whisk for 3 to 4 minutes until light in colour and u y. 3

Add the eggs in together and whisk for 2 minutes. 4

Sift the plain and spelt ours into the egg mixture. Add the ground almonds, seeds and baking powder and fold in with the yoghurt and enough water to form a soft mixture. 5

Pour into the lined loaf tin and bake in the preheated oven for 28 to 30 minutes or until golden and cooked. Insert a skewer into the centre of the cake to check that it is fully cooked, the skewer should come out clean. 6

Leave on a rack to cool completely before decorating. 7

Sift the icing sugar into a bowl and add just enough lemon juice to make a thick paste. 8 Spread this over the top of the loaf and leave to drip down the sides. 9

Arrange the lemon slices on top and sprigs of rosemary.