Tag Archives: loaf

Apple and Blueberry Loaf and The Primrose Bakery App

Apple and Blueberry Loaf

I love recipe books. Even if I’m not making anything I love to look through them and get ideas for another day. I love pretty recipe books even more, those books where you can flick through and admire all the lovely photos. In Australia I took a trip to ‘Books for Cooks’ in Melbourne. It is an amazing shop, wall upon wall upon wall of cook books, every cook book you can ever imagine from the old to the new. I could have spent all day in there. If you are in Melbourne it is worth a visit, you will be amazed and find yourself lost in there. I came across a lovely little book called ‘The Ritz London Book of Afternoon Tea, The Art and Pleasure of Taking Tea, published in 1986. It opens with a quote from 1708, Colley Cibber, The Lady’s Last Stake, “Tea! Thou soft, thou sober, sage, and venerable liquid, thou female tongue-running, smile-soothing, heart-opening, wink-tipping cordial, to whose glorious insipidity I owe the happiest moment of my life, let me fall prostrate.” While  that does sound rather strangely enthusiastic about tea, I am too tea lover, be that English Breakfast or a lovely fruity tea, and a fan of afternoon tea too. The book is lovely, it tells of the history of tea at the Ritz, how to make proper cucumber sandwiches and has some lovely afternoon tea recipes.However, despite my love of recipe books sometimes it is nice to have recipes instantly, maybe you are out and about and fancy whipping something up later, with a recipe app you can get some ideas instantly and buy the ingredients while you are out.

Primrose Bakery App

I recently purchased The Primrose Bakery App, for just a fraction of the cost of a recipe book you can have 70 Primrose Bakery recipes instantly on your iPhone. The app has 70 recipes, divided into cupcakes, layer cakes, loaves and slices, biscuits and icings, with recipes including banoffee pie cupcakes, strawberry cake and coconut and raspberry slice. Each recipes has an overview giving you the time to make and difficulty, a list of ingredients and the steps to follow. It is also full of some lovely looking pictures, has the option to create shopping lists and has tips section with videos on how to ice a cupcake and how to make a piping bag. A lovely little purchase I think. Now I can read recipes on the train too! And as an added bonus, when you are baking you don’t even need to worry about getting your screen dirty because you don’t even need to touch it, the touch free option means you can just wave your hand over the screen to change page! To test out the app I opted to make the Apple and Blueberry Cake, a recipe which can also be found in The Primrose Bakery Book.


To make this cake you will need:

225g self raising flour
pinch of salt
125g butter
175g caster sugar
2 eggs
2 apples (I found I needed 3) – peeled and thinly sliced
125g blueberries
2tbsp apricot jam

Cake sliced


Preheat the oven to 190C and grease and line a loaf tin. Sift the flour and salt into a bowl and add the butter (the app tells you to sift the flour, salt and butter into a bowl….not quite sure how you are supposed to sift butter!). In a food processor or using your fingers mix until the mixture looks like breadcrumbs. Add the sugar and eggs and mix again. Pour half of the batter into the tin. Scatter half the sliced apples and half the blueberries over the batter and top with the remaining cake mix. Arrange the remaining apple slices and blueberries on the top of the cake. Bake in the oven for about 1 hours. When the cake is ready to come out gently heat the arpicot jam and when you take the loaf out brush the jam over the top of the cake. Allow to cool in the tin for 10 minutes and then turn out onto a wire rack. Enjoy warm or cold.

Slice of cake.


Lottie xx

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Almond Breeze Challenge

Dairy Free Cherry and Almond Banana Breakfast Bread with Cherry Jam – Almond Breeze

Cherry and Almond Breakfast Bread made with Almond Breeze’s Almond Milk

Almond Breeze at Blue Diamond Almonds has given 30 food bloggers  through Foodies100 the challenge of creating a breakfast recipe using their almond milk and I was recently sent a carton of unsweetened Almond Breeze to see what I could come up with. I have never tried almond milk before and wasn’t sure what to expect, I am however a huge fan of almonds, so this sounded like something that I would like!  The unsweetened almond milk is very low calorie and has no added sugars, it is a great alternative to soya or dairy milk and is a good source of calcium. I also found that it is really easy to use in baking as a replacement for cow’s milk. It worked really well. With the chance to win a Gourmet Hotel Stay this competition was something I didn’t want to miss!

I remember going out for breakfast once and ordering coconut banana bread with lime marmalade. It was delicious and made me realise just how good banana bread is for breakfast, because of this I decided to come up with a banana bread recipe using Almond Breeze. As I would use Almond Breeze as a milk substitute I decided to make the banana bread completely dairy free and used a dairy free spread as a replacement for butter too. I also used wholemeal flour in the loaf to make it more of a breakfast bread rather than a cake.

My favourite flavour to pair with almonds is cherry. I think cherry and almond just go beautifully together, I used the combination for my Jubilee cake that I made recently. Cherry and almond is definitely up there with chocolate and orange! So when I hear the word almond, I automatically think of cherries and that is how this banana bread came to be a cherry and almond banana loaf, I used ground almonds to enhance the almond flavour. To finish it off I made a quick cherry jam for those who like a bit of sweetness at breakfast time!

[wpcol_1half id=”” class=”” style=””]You all know how much I love my 1M Nozzle for creating lovely swirls on my cupcakes. Well now I can honestly say I love it even more having come across an ingenious way of using the 1M nozzle to pit cherries! Let me tell you that it is fantastic! And you do need to stone quite a few cherries to make this. I didn’t realise how much I could love a nozzle.[/wpcol_1half] [wpcol_1half_end id=”” class=”” style=””][/wpcol_1half_end]

So, to make this Dairy Free Cherry and Almond Banana Bread using Almond Breeze:

You will need:

160g plain flour
80g wholemeal flour
40g ground almonds
1tsp bicarbonate of soda
1tsp baking powder
100g dairy free spread (I used a dairy free olive spread)
120g caster sugar
2 eggs
3 bananas
150ml Almond Breeze unsweetened Almond Milk
120g stoned cherries (quartered)
flaked almonds to finish

Start by creaming together the spread and the sugar and then add the eggs one at a time. Mash the bananas and add to the mix along with the Almond Breeze almond milk. Mix will. Add the flours, ground almonds, bicarbonate of soda, baking powder and cherries to the mixture and combine everything together. To prevent the cherries from sinking coat them in flour before adding them to the mix.

Pour the mixture into a greased and lined loaf tin and bake in a preheated oven at 180C for about an hour. Half way through cooking sprinkle some flaked almonds on the top of the loaf. The cake is done when a skewer comes out clean. Leave to cool slightly (although this loaf is very nice served warm!)

To make the quick cherry jam:

200g stoned whole cherries
juice of half a lemon
50ml water
100g caster sugar

Put the cherries in a pan with the lemon and water and let it bubble away for about 10 minutes. Add the sugar, stir and continue to let the cherries simmer until the mixture starts to reduce. Take off the heat and allow to cool.


Serve the warm loaf sliced with cherry jam. Enjoy your rather yummy breakfast!


Thanks to Almond Breeze for sending me the almond milk for this recipe, I am very pleased I have now discovered almond milk!

Lottie xx

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