Raspberry and almond loaf

Easy and simple to make without any refined sugar. The juiciness of the raspberries keep the loaf moist as well as providing lots of flavour.

Makes a good snack on its own, great for breakfast and the kids just love it. Or serve as a dessert with a spoonful of yoghurt or crème fraiche.

Makes 1 loaf

 

Ingredients:

125 g organic butter

125 g ground almonds

150 g wholemeal flour

50 g desiccated coconut

4 eggs

4 tbsp milk

2 tsp baking powder

Zest from 2 lemons

225 g raspberries (fresh or frozen)

Method:

  • Preheat the oven to 180ºC/350ºF/gas 4. Line a 2 lb loaf with silicon paper.
  • In a small bowl, beat the butter until light and fluffy with an electric hand whisk (if you have one). In another bowl, beat the eggs with a fork and gradually add the beaten eggs to the butter (if the mixture starts to curdle, add a tablespoon of flour with each addition of egg).
  • Transfer into a larger mixing bowl and fold in the flour, baking powder, ground almonds, coconut and milk.
  • Spoon a layer of cake mix into the bottom of the loaf tin, cover with a layer of raspberries and repeat the two layers then finish with a layer of the cake mix.
  • Bake in the oven for 45 minutes until it is golden brown. To check it is cooked, it should be firm to touch and when you insert a skewer it should come out clean (if any cake mixture is on it, return to the oven for a little more cooking time).
  • Leave to cool in the tin for 10 minutes before cooling it on a wire rack. When completely cold, remove the silicon paper and slice with a sharp knife.

 

* Store the loaf in an airtight container at room temperature for up to a week. Alternatively, it can be frozen if well wrapped.

** Feel free to swap the raspberries for other berries such as blackberries, blueberries or cherries.