And the loaves just keep coming... In fact I frequently dream of a bakery specialising entirely in loaves, warm steamy ones pulled from the oven packed with fresh seasonal goodness. I always awake from my dream just short of giving this luscious loaf shop a name. Must be my subconscious trying to pull my head in! And yet that image of neat row upon row warm loaf tins lingers on in my mind, all fragrant and singing of Spring.
I often bake this delightful rhubarb & strawberry loaf, especially when strawberries are only $3 for 3 x 250gram punnets today! At these prices the temptation to make strawberry loaf and a big batch of fresh jam is all too great and entirely satisfying.
This recipe is adapted from The Tincat Cafe in Adelaide, as featured in Delicious Magazine some years back. I hope you'll enjoy this one MFK friends. And if you've got a moment, please share with us your own favourite Springtime treat in the comments below.
Ingredients - 100 grams unsalted butter, softened ❤ 1 cup (220 grams) caster sugar ❤ 3 eggs ❤ ⅔ cup (190 grams) greek style yoghurt ❤ 1 ⅔ cups (250 grams) plain flour ❤ 2 teaspoons baking powder ❤ pinch of cinnamon ❤ 8 fresh strawberries, hulled and sliced thinly ❤ 3 stems fresh rhubarb, diced ❤ finely grated zest of 2 mandarins (or 1 orange) ❤ 2 tablespoons raw sugar, sprinkled on top
❤ mint, mandarin pieces or extra strawberries to garnish (optional) ❤ cinnamon yoghurt (optional, to serve) 1 cup greek yoghurt with cinnamon added and stirred through
Method - Preheat oven to moderately slow 160°C (325°F). Grease and line a large loaf tin with baking paper.