‘In my book, eating cake for breakfast is entirely acceptable, especially when it has been lovingly homemade. These breakfast loaves strike the perfect balance, being delicately sweet and wholesome, whilst avoiding the richness and ensuing sugar coma from a full-blown piece of cake first thing in the morning.' Camilla Ferarro, food blogger, The Alimental Sage
Camilla Ferarro is a self-taught, ‘messy’ cook, nutritionist and dietetic Master's student based in Melbourne, Australia, who loves nothing more than pottering about in the kitchen producing wholesome meals and treats that are nutritious, yet equally delicious. She is passionate about inspiring others to rekindle their connection with food. Where does it come from? How is it produced? What does it contain? She believes that home cooking, eating real, whole, seasonal foods – and the occasional piece of cake for breakfast – are key to achieving good health and vitality.
Serve these loaves with some luscious Greek yoghurt and seasonal fresh or poached fruit for a wholesome and satisfying breakfast. For a little extra deliciousness, replace some or all of the dried cranberries in this recipe with dark chocolate chips (or chopped dark chocolate). Adding finely grated lemon zest to the batter also works a treat.