It's got to
the time of year at the allotment that we have a glut of raspberries.
I've been making jellies with the black and redcurrants so I'm not
swayed by the thought of turning them into jam or jelly. As we also
have stacks of strawberries it's getting hard to keep scoffing them
by themselves. Instead I have turned to my usual method of dealing
with tricky ingredients – bake them in a cake.
This recipe
puts together the classic combinations of flavours that go well with
raspberries – lemon, yogurt and almonds. As raspberries are
probably the softest of the soft fruits when putting the cake
together I haven't mixed them in the cake mix as this could end up
with them being crushed. Instead I have layered them up. This also
means there's a good spread of raspberries throughout the cake. As
there's fresh soft fruit in this cake I would advise you to eat this
cake as soon as possible. What a hardship!
Equipment:
2lb (1kg) loaf tin greased and lined, mixing bowls, electric
whisk/beaters, wire rack.
Ingredients
9oz (250g)
Plain flour
2tsp (10ml)
Baking powder
4oz (115g)
Unsalted butter, softened or baking spread
8oz (225g)
Caster sugar
1 Lemon,
zest plus juice for topping
2 Eggs
3½
oz (100g) Natural yogurt
1oz
(25g) Ground almonds
7oz
(200g) Raspberries
3½
oz (100g) Granulated sugar
Method
1. Pre-heat
the oven to 180°C/Gas
mark 4
2. In
a large bowl sift together the flour and baking powder and then put
to one side.
3. In
another bowl cream together the butter and caster sugar until pale
and fluffy.
4. Add
the lemon zest and beat again.
5. Beat
in the eggs one by one adding a spoonful of flour with each one.
6. Fold
the remaining flour and yogurt into the mixture and then add the
ground almonds and fold in again.
7. Put
a third of the mixture into the prepared loaf tin and spread evenly.
Top with a third of the raspberries. Continue this process until the
raspberries are topping the mixture.
8. Bake
for 45 minutes and then cover the top with baking paper or foil to
stop it from burning and then bake for a further 20 minutes.
9. Test
the cake with a skewer to check it is cooked through. It should come
out clean of cake mixture but raspberry juice is fine.
10. Leave
to cool in the tin while you make the drizzle topping. Mix together
the granulated sugar with the lemon juice and pour all over the top
of the cake. Leave to soak in for a few minutes before turning the
cake out of the tin and removing the lining paper.
11. Leave
to cool completely on a wire rack.
I absolutely adore the sound of this cake, and it's definitely something that I'd like to bake at home. For me loaf cake are always a winner. Commenting as BritMums Baking Round-up Editor. :)
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