Raspberry and almond loaf
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 180°C and line a 2 lb loaf tin with baking parchment.
Sieve the flour into the caster sugar and stir in orange zest.
In a separate bowl beat the eggs, orange juice and olive oil.
When this mixture is well blended add it to the dry ingredients.
Stir in the raspberries and scoop the mixture into your prepared tin. Smooth the mixture out and sprinkle with the slivered almonds.
Bake for 45 minutes or until a skewer comes out clean. Allow to cool in the tin for about 15 minutes then transfer onto a wire rack to cool completely.
Ingredients
335g self-raising flour
180g caster sugar
zest of 2 oranges and 225ml orange juice
1 tsp almond essence — optional
3 eggs, lightly beaten
4½ tbsp light olive oil
150g raspberries
handful of slivered almonds
Method
Preheat your oven to 180°C and line a 2 lb loaf tin with baking parchment.
Sieve the flour into the caster sugar and stir in orange zest.
In a separate bowl beat the eggs, orange juice and olive oil.
When this mixture is well blended add it to the dry ingredients.
Stir in the raspberries and scoop the mixture into your prepared tin. Smooth the mixture out and sprinkle with the slivered almonds.
Bake for 45 minutes or until a skewer comes out clean. Allow to cool in the tin for about 15 minutes then transfer onto a wire rack to cool completely.
