Updated: May 19
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
125 g organic butter
125 g ground almonds
150 g wholemeal flour
50 g desiccated coconut
4 tbsp milk
2 tsp baking powder
Zest from 2 lemons
225 g raspberries (fresh or frozen)
Preheat the oven to 180ºC/350ºF/gas 4. Line a 2 lb loaf tin 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.