It may seem too hot to bake at the moment, but I reckon for this recipe you can make an exception. This raspberry loaf cake is light, fruity and super pretty. It would be perfect for afternoon tea or alongside a summer picnic.
Note: this recipe is for a large size loaf tin, if you have a smaller tin, I would be inclined to halve the recipe or make two loaf cakes from this mixture.
- 175g butter
- 175g caster sugar
- 200g gluten free self raising flour (I am using Doves Farm)
- 50g ground almonds
- 2 eggs
- 1tsp vanilla extract
- juice of 1 lime
- 2 tablespoons milk
- x1 punnet Raspberries
For the icing
- 200g icing sugar
- 100g unsalted butter (softened)
- 1 tsp seedless raspberry jam
- Preheat the oven to 180C, Gas Mark 4. Grease & line a large loaf tin.
- Using a stand mixer or an electric whisk, combine the butter and sugar until light and fluffy.
- Gradually add the eggs and the vanilla essence.
- Add the flour, ground almonds and baking powder. Follow by adding the milk and the lime or lemon juice and mix well to combine all the ingredients.
- Lastly add your raspberries and mix them through the batter. Transfer the batter to your loaf tin, fill approximately 3/4 of the way up.
- Bake in the preheated oven for 40 minutes, until you can poke a skewer through and it comes out clean. Set aside to cool.
- Whilst the cake is cooling, beat the softened butter for 5 minutes until paler in colour. Gradually sift in the icing sugar and keep mixing. Add a little water if the icing looks too dry. You want a spreadable buttercream, but make sure it is not runny. Apply to the top of the loaf cake. Take a spoonful of the raspberry jam and mix in a pot with ½ a teaspoon water to loosen. Take a teaspoon and put drops of the jam across the top of the icing. Using a skewer, gently swirl the jam into the icing into whatever design you like.
Hope you like this recipe! Let me know what you want to see next!