Raspberry and almond loaf

Recipe by:

The classic combination of almond and fresh raspberries is elevated with this light, fluffy cake, perfect to enjoy with a pot of tea

Raspberry and almond loaf

SERVES

8

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

45

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 180°C and line a 2 lb loaf tin with baking parchment.

  2. Sieve the flour into the caster sugar and stir in orange zest.

  3. In a separate bowl beat the eggs, orange juice and olive oil.

  4. When this mixture is well blended add it to the dry ingredients.

  5. Stir in the raspberries and scoop the mixture into your prepared tin. Smooth the mixture out and sprinkle with the slivered almonds.

  6. 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

  1. Preheat your oven to 180°C and line a 2 lb loaf tin with baking parchment.

  2. Sieve the flour into the caster sugar and stir in orange zest.

  3. In a separate bowl beat the eggs, orange juice and olive oil.

  4. When this mixture is well blended add it to the dry ingredients.

  5. Stir in the raspberries and scoop the mixture into your prepared tin. Smooth the mixture out and sprinkle with the slivered almonds.

  6. 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.