MADE WITH SUGARLESS ORGANIC STEVIA

Lemon and almond loaf

A simple lemon loaf with almond meal for a tender crumb. Slice only after cooling so the loaf holds together neatly.

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Lemon and almond loaf made with Sugarless Organic Stevia
Makes
10 slices
Prep
15 minutes
Cook / brew
45–55 minutes
Rest / chill
60 minutes cooling
Total time
2 hr 10 min

Equipment: 20 × 10 cm loaf tin

Ingredients

Use level 5 ml teaspoons and weigh ingredients where grams are given.

Method

  1. Heat oven to 170°C conventional or 150°C fan. Grease and line the tin, leaving paper overhang.
  2. Whisk flour, almond meal, baking powder and salt. In a second bowl whisk eggs, sweetener, butter, yoghurt, lemon juice, zest and vanilla until combined.
  3. Fold dry ingredients into wet just until no flour remains. Scrape into the tin and level.
  4. Bake 45–55 minutes. If browning early, cover loosely with foil. The centre should spring back and a skewer should have a few moist crumbs but no wet batter.
  5. Rest in the tin for 15 minutes, then lift onto a rack. Cool for at least 45 minutes more before slicing.

Your sweetener

Sugarless Organic Stevia

½ level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure stevia extract is not interchangeable.

Explore Organic Stevia

Storage & ingredients

Airtight in the refrigerator for up to 3 days; freeze individual slices for up to 2 months. Bring to room temperature to serve.

Allergens: Wheat and gluten, almonds, egg, milk.

Contains naturally occurring sugars from yoghurt, almonds and lemon.

Estimated nutrition

Per 1 slice · 10 servings per recipe

Energy
225 kcal (941 kJ)
Protein
6.2 g
Fat
16.2 g
Carbohydrate*
12.6 g
Sugars
1.7 g

Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source.

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