Rosemary, Honey and Yoghurt Loaf (Dairy-Free)

loaf

It seems that people all over the bloggersphere are getting excited for all things autumnal, despite it being (in my opinion) late summer. The sun is still out, the leaves have not turned red overnight and I am not yet yearning to cosy up in fluffy socks, drink hot chocolate or burn pumpkin scented candles.

Now don’t get me wrong, I am very excited for all these things however I don’t want to wish my life, or summer away quite just yet. For me autumn = university, something I am not prepared to go back to in a hurry, so lets for at least one more week (before I go back), pretend that it’s still summer?

This loaf cake has been adapted from ‘The Cake Book’ by Cupcake Jemma and is something I have been wanting to re-bake for a little while now. For some reason I hadn’t quite gotten round to it  so while the last flourish of summer is still with us I thought I’d better make it while the sun is still out. I first made it back in my dairy-eating days for a little picnic I once hosted and it was very popular, so I have since converted it to become dairy free to suit my needs – but feel free use conventional dairy products. Rosemary is  an unusual flavour to throw into a sweet bake but paired with the yoghurt and the honey it tastes wonderfully light, despite being close textured, and makes me dream of all things Mediterranean. 

Ingredients for the Cake:

  • 160ml olive oil
  • 365ml plain yoghurt (I used alpro dairy free yoghurt)
  • 3 eggs
  • 1/2 tsp vanilla
  • 1 sprig of fresh rosemary, leaves picked off and chopped fine
  • 310g self raising flour
  • 250g caster sugar
  • 1/2 tsp bicarbonate of soda
  • pinch of salt
  • pinch of nutmeg (optional)
  • 50 ml honey

Ingredients for the Icing: 

  • 2 tbsp plain yoghurt (I used alpro dairy free yoghurt)
  • 6 tbsp icing sugar
  • Squeeze of honey

Method: 

  1. Preheat the oven to 170oc and grease and line a 1.5 litre loaf tin
  2. Whisk together the oil, yoghurt, eggs and vanilla until thoroughly combined
  3. Add the remaining ingredients and whisk until smooth, around 2 minutes
  4. Pour the mixture into the prepared tin and level off with a spatula
  5. Bake for 45-50 minutes, or until a skewer in the middle comes out clean
  6. Once removed from the oven, poke holes all over the cake and drizzle the honey all over. Leave to cool
  7. To make the yoghurt icing, combine the icing sugar and yoghurt together and whisk until smooth (it will be very runny).
  8. Drizzle with a squeeze more honey and serve.
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