Almond & Raspberry Loaf
If you know me you know I have a sweet tooth. Baking is a favourite of mine and I feel that to bake something for someone is an act of love.
This recipe is an act of love for that special gluten free person and to boot it's as easy as.
Each ingredient is chosen with intention, and every recipe is a heartfelt gesture meant to bring a smile.
Almond and Raspberry Loaf
Serves 6-8.
Gluten free
Ingredients
125grms butter - softened
170grm caster sugar
3 eggs
90grms almond meal
50grm gluten-free flour
1/2tsp baking powder
3/4 C raspberries-fresh or frozen
How To Make Your Almond & Raspberry Loaf
Preheat oven to 180°C and line and grease your tin.
Mix flour, baking powder, almond meal, and raspberries together. Doing this will, when you fold everything together, stop the berries from falling to the bottom.
Cream the butter and sugar together until light and fluffy. When you rub a bit between your fingers, you shouldn't be able to feel any grittiness.
Add the eggs in one at a time, beating well in between each one. Fold in the flour/raspberries gently and turn into your tin.
Place into the oven and bake for 45 minutes. Test with a skewer. If still not completely done, cover with foil and cook for a further 10-15 minutes or until cooked through.
Stand for 10 minutes then turn out onto a cooling rack.
I've iced with a tinted lemon glaze icing, but this is delicious just served plain with some plain yogurt.
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