Strawberry Lingonberry Skyr Loaf Cake


 Fresh summer strawberries, creamy strawberry skyr and citrusy olive oil come together to create a super simple summer loaf cake that you can eat for breakfast, a mid afternoon snack and post dinner. Swipe on some strawberry skyr on a slice of strawberry loaf cake for the perfect bite of summer sweetness! 

Serving: Makes 8 slices 

3/4 cup
Fresh strawberries, chopped
120 grams
1 tbsp
For the cake:
1/4 cup
1/2 cup
Dark brown sugar
1 -5.3 ounces
Icelandic Provisions Strawberry & Lingonberry Skyr
Large eggs, room temp
1 tsp
Vanilla extract
3/4 cup
Olive oil
1 1/2 cup
All purpose flour
2 tbsp
Almond flour
1 1/2 tsp
Baking powder
1/4 tsp
Baking soda
3/4 tsp
Kosher salt
1 tbsp
Freeze dreid strawberry powdered, optional
Step 1:
Preheat oven to 350 degrees and line a 9x5 loaf pan with parchment.
Step 2:
Chop ¾ cup of fresh strawberries. Place them in a bowl and toss them in 1 tablespoon of white sugar. Set aside.
Step 3:
In a medium bowl, add white sugar, dark brown sugar, strawberry skyr, eggs, vanilla extract and olive oil. Blend the mixture until the oil is fully incorporated.
Step 4:
In a separate bowl, whisk all-purpose flour, almond flour, baking powder, baking soda, salt and freeze dried strawberry powder.
Step 5:
Add the dry ingredients into the wet ingredients and fold until combined.
Step 6:
Strain the sugar coated strawberries that were set aside earlier and fold them into the batter.
Step 7:
Pour the batter into the prepped loaf pan and bake for 55 to 60 minutes or until a toothpick comes out clean. Half way through the baking process rotate the loaf pan for even cooking. If you notice that your loaf cake is browning quickly up top, tent it with foil.
Step 8:
Let the loaf cake cool for an hour and slice it up! Enjoy.

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