Rosemary, honey and yoghurt loaf

Rosemary, honey and yoghurt loaf Serves: 12
Preparation time: 30 minutes
Cooking time: 45 minutes


160ml (5floz) olive oil, plus extra for greasing
365ml (12floz) plain yoghurt
3 large free-range eggs
½ tsp vanilla extract
1 sprig of fresh rosemary, leaves picked
310g (10½oz) self-raising flour
285g (10oz) caster sugar
½ tsp bicarbonate of soda
1 pinch of ground nutmeg

For the yoghurt icing

375g (13oz) icing sugar
150g (5oz) plain yoghurt
75ml (3floz) runny honey

You need

1 x 1.5 litre loaf tin, greased and lined


1 Preheat the oven to 170°C/R5. Place the oil, yoghurt, eggs and vanilla extract in a large bowl, then beat until well combined with an electric mixer. Finely chop and add the rosemary leaves, along with all the remaining loaf ingredients and ¼ of a teaspoon of fine sea salt, then beat on a low speed for around

2 minutes, or until silky smooth. Fill the prepared loaf tin with the mixture and smooth it out with a spatula. Bake for 45 minutes, or until an inserted skewer comes out clean, then leave to cool slightly in the tin. 2 Meanwhile, sift the icing sugar into a large bowl, then add the yoghurt and 1 tablespoon of honey and beat with an electric mixer for a further 2 minutes, or until it resembles the consistency of double cream – add a bit more honey if it’s too stiff or a little more icing sugar if it’s too runny, until you get it just right.

3 By now, your kitchen should be filled with a wonderful cakey smell, reminiscent of a sun-drenched Grecian hillside – or something like that. Turn the still-warm cake out on to a wire cooling rack and use a cocktail stick to poke small holes all over the top, then drizzle over the remaining honey – if you want more of a drizzling consistency, gently warm the honey first. Leave the cake to cool while the honey soaks in, then once cool, decorate with the icing and a drizzle more honey if you like, then serve immediately.

Recipe and image courtesy of The Family Cook Book by Kerryann Dunlop, a Jamie Oliver Food Tube book, published by Penguin at £7.99


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