50ml vegetable or sunflower oil
200g ground almonds
1 tsp baking powder
5 tbsp Splenda
2 medium eggs
200ml sour cream
2 tsp vanilla extract
Finely grated zest of 2 lemons
150g blueberries or strawberries
Pre heat the oven to gas 4/180c (160c for a fan oven)
Grease and line a 900g loaf tin.
In a large bowl mix together with a fork the ground almonds, baking powder, Splenda and a pinch of salt.
Add all the remaining ingredients except for the blueberries / strawberries.
Whisk together with the fork until just combined, then gently fold in the berries except for a small handful.
Pour the batter into the tin and scatter the remaining berries on top.
Bake for 1 hour until golden brown and a knife comes out clean.
Serve with clotted cream.
Store in an airtight container, can also be frozen.
The original version of this recipe is in the July 2021 edition of Country Living magazine.