Notes about Recipes in this book

• Blueberry yoghurt loaf cake

  • TrishaCP on February 20, 2017

    This is a delicious cake that is perfect for breakfast. The crust on the cake is particularly nice. I did use the almond oil- I honestly don't know if it makes a difference or not. I detected the aroma in the batter, but less so in the final product. I needed five minutes more than specified, but I did use frozen blueberries.

  • Yildiz100 on April 25, 2018

    Quite nice. I could detect the almond oil (barely) but then I omitted the lemon zest so that may have made a difference. A bit sweet for my taste but a big hit with the family and so simple to make.

  • MsMonsoon on August 15, 2021

    Ruby Tandoh’s recipe from The Guardian is such an easy cake. I converted from metric to cups and doubled all quantities to make two loaves at the same time. Worked perfectly. Nothing exotic, just a nice, mellow, light and tangy loaf perfect for breakfast. I’ll try extra zest next time. I used the recommended almond oil but didn’t notice any almond flavor or scent so I added a smidge of almond extract to the batter.