Cranberry Almond Loaf {Made with Olive Oil}

A special day calls for special outfit and treats.

Last Friday was our first Mufti Day (casual Friday) at work. I was excited because

(a) it was Friday; and

(b) I bought this really nice top a few days before and I’ve found a day to show it off. 😛

I must admit I get excited really easily…

As long as it’s pleasant and out of the ordinary, I’m excited.

To celebrate this special Friday, I made this cranberry almond loaf for morning tea at work.  Don’t you just love short morning teas at work? 🙂

Cranberry Almond Loaf {Made with Olive Oil}

Made according to here.

The following is my slight deviation from the specified methods:

Instead on chopping the almonds, I have roasted and put them through a food processor until resembles rubble.

The result?

My loaf turned out to be a little dry and crunchy on the sides. It could  be:-

(a) Because I forgot to turn my fan-forced oven 20 degrees celsius / 68 degrees fahrenheit lower than the recommended heat setting (I think 180 degrees celsius is meant for convection oven).

(b) The almond meal produced as a result of processing the almonds rather than chopping. I think I will reduce the almond quantity to 1/4 cup next time.

With that being said, I am not too worry about the dryness. I love spreading butter over the warm slices of loaf. This surely avert the dryness issue when consumption. 🙂

 Here’s how I made the loaf:-

• Preheat the oven to 180 degrees Celsius / 356 degrees Fahrenheit. Lower the temperature by 20 degrees Celsius / 68 degrees Fahrenheit if you have a fan-forced oven.
• Dry roast the almonds until the color of the almond skin is slightly darken. Set aside to cool.

• Bake the loaf in a preheated oven for 50 minutes or until the cake tester  comes out clean.