• Sarah L Samuels

Raspberry and Almond Loaves

When I had my cafe I used to make this cake weekly with rhubarb but when it wasn’t available I used raspberries instead.

It was one of my most popular cakes in my cafe and it freezes really well.


It is a delicious light cake and also dairy free!! Made with oil it is really easy and quick to make and tastes amazing! You will not be disappointed.




Jump to recipe

To start pre- heat the oven to 180 degrees centigrade (160 fan) or gas mark 4 then grease and line 2 x 1 lb loaf tins.

You can bake in a 2lb loaf tin - bake for 1 hour then check with a cake tester and bake for a further 10 minutes or until the cake tester comes out clean.



Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment. Then on a medium speed whisk the sugar, eggs, oil and almond essence until light and fluffy.



Then add the flour, baking powder and ground almonds by folding in gently until fully incorporated.



Then divide the mixture between the two prepared loaf tins.



Divide into the two loaf tins and press half of the raspberries (evenly between the two tins) into the mixture until They just disappear under the surface.



Sprinkle the rest of the raspberries equally over the top of the loaves and finally top with the flaked almonds.



Bake in the pre-heated oven for 45 - 50 minutes or until cake tester comes out clean.




Raspberry and Almond Loaves


Sarah’s Servings: 16

Baking time: 45-50 minutes


Ingredients:


225g Caster Sugar

4 Large eggs

240ml Sunflower oil

1 tsp Almond essence

240g Self Raising Flour

1 tsp Baking powder

50g Ground almonds

Small punnet of Raspberries

2 tbsp Flaked almonds


Method:

  1. Pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4.

  2. Grease and line 2 x 1 lb loaf tins.

  3. Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.

  4. Whisk the sugar, eggs, oil and almond essence until light and fluffy.

  5. Add the flour, baking powder and ground almonds and fold until all the flour is combined.

  6. Divide into the two loaf tins and press half of the raspberries (evenly between the two tins) into the mixture until They just disappear under the surface.

  7. Sprinkle the rest of the raspberries equally over the top of the loaves and finally top with the flaked almonds.

  8. Bake in the oven for 45-50 minutes or until cake tester comes out clean.



Download recipe

RaspberryAlmondLoaves
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Sarah’s extra slice......

Make sure you spend the time getting the air into the oil and eggs before adding the flour so you have lovely light and fluffy loaves.

I used Jamie Oliver 1 lb loaf tins as they are lovely and deep.


It is worth getting a decent almond essence so the taste is not too artificial.

You can bake in a 2lb loaf tin - bake for 1 hour then check with a cake tester and bake for a further 10 minutes or until the cake tester comes out clean.


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