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CSR Cinnamon Oat & Almond Loaf
Ingredients
Serves: 8
Cake
50g (½ cup) ground almond meal
125ml (½ cup) low fat milk
80g unsalted butter
110g (½ cup) CSR LoGiCane™ Low GI cane sugar
1 teaspoon vanilla extract
2 large eggs, lightly beaten
150g (1 cup) self-raising flour
2 teaspoons ground cinnamon
22g (¼ cup) rolled oats
2 pears, peeled, cored & diced
Topping
22g (¼ cup) rolled oats
55g (¼ cup) CSR Logicane™ Low GI cane sugar
50g (½ cup) flaked almonds
2 tablespoons plain flour
25g unsalted butter, melted
Method
- Preheat oven to 180°C conventional or 160°C fan forced. Grease and line an 8cm x 26cm loaf pan with baking paper.
- Combine almond meal and milk
- Cream butter, CSR LoGiCane™ Low GI cane sugar and vanilla extract with an electric mixer until light and creamy. Add eggs gradually, beating well after each addition. Sift in flour and cinnamon, add oats and combined almond meal and milk. Pour half the mixture into prepared pan. Top with pear and cover with remaining cake batter. Sprinkle with topping.
- Bake for 1 hour or until skewer comes out clean. Transfer to cooling rack and cool slightly, before slicing.
Topping- Combine oats, CSR LoGiCane™ Low GI cane sugar, almonds, flour & butter.
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