Customarily filled with festive parties and other such plans, December definitely feels very different this year.

Tiny touches around the home will make a big impact and boost festive cheer. Pop some LED fairy lights up, fill your jugs full of seasonal berries and dried flowers and bake your favourite loaf. We’re sharing a recipe for Pear, cinnamon and almond loaf just below.

Shot and baked by: Alice, Co-Owner of @TheLymeBay Cafe & Bar in Lyme Regis and founder of the beautiful Instagram account @thewildwoodmoth.



•​​ 175g unsalted butter, softened, plus extra to grease
•​​ 150g light brown soft sugar
•​​ 3 Free Range Eggs
•​​ 150g self-raising flour
•​​ 100g ground almonds
•​​ 1 tsp ground cinnamon
•​​ ½ tsp fine salt
•​​ 3 Conference Pears, peeled, cored and cut into 2cm chunks
•​​ 2½-3 tbsp icing sugar
•​​ 1-2 drops of Almond Extract
•​​ 1 tbsp toasted flaked almonds

Preheat the oven to 160˚C, gas mark 3; grease and line your loaf tin with baking parchment. Using electric beaters, beat the butter and sugar in a large mixing bowl for 3-4 minutes until light and fluffy. Beat in the eggs one at a time. Mix the flour, almonds, cinnamon and salt in a bowl, then beat into the batter until just combined. Reserve a handful of the chopped pears and stir the rest into the batter.

Tip into the prepared tin, level out the top, then scatter the remaining pear on top and bake for 1 hour 15 minutes- 1 hour 20 minutes, until a skewer inserted into the centre comes out clean. Leave to cool completely in the loaf tin.

Mix the icing sugar with 1-2 tsp water and the almond extract. Drizzle over the cake, scatter with the flaked almonds and serve.


Blue with White Rim Serving Tray

Pigeon Grey Rim Loaf Tin

White with Blue Rim Tumbler


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