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Almond, olive and raspberry loaf cake
Ingredients
3 sprigs
lemon thyme (1g leaves)
120g (4oz)
caster (superfine) sugar, plus an extra 1 tbsp for topping
Grated zest of ½
orange and ½ lemon
100g (3½oz)
raspberries
125g (4½oz)
plain (all-purpose) flour
2
eggs
75g (2½oz)
plain yogurt
75g (2½oz)
extra virgin olive oil
2 tbsp
thyme honey
1 tsp
baking powder
Pinch
sea salt
75g (2½oz)
ground almonds
Small handful
flaked (slivered) almonds, toasted
Instructions
STEP 1
Line a loaf tin (pan) measuring about 24 x 12cm (9 x 5in) with baking parchment or, preferably, a light buttering and (caster/superfine) sugaring.,
STEP 2
Strip the leaves from the lemon thyme and add to a mixing bowl with the sugar and citrus zest. Mix with your hands, working the leaves and zest into the sugar to release the essential oils. It will take on colour and become aromatic.,
STEP 3
Lightly dust the raspberries in 1 tablespoon of the flour and set aside.,
STEP 4
Preheat the oven to 180°C/350°F/gas mark ,
STEP 5
In a bowl, whisk the eggs into the yogurt, then whisk in the oil and honey.,
STEP 6
Sift over the remaining flour, the baking powder and salt, and add the ground almonds and fragrant sugar.,
STEP 7
Mix quickly then pour two-thirds into the loaf tin.,
STEP 8
Arrange the raspberries over the top, then add the remaining batter and sprinkle over the flaked almonds and extra tablespoon of sugar.,
STEP 9
Bake in the oven for 25–35 minutes until a thin metal skewer inserted into the centre of the cake comes out clean.
Nutrition Facts
(per serving)
Calories:
285 calories
Servings:
6 servings
Carbohydrates:
41 g
Fat:
13 g
Fiber:
1 g
Protein:
5 g
Sugar:
22 g
Meal Effort
Preparation:
42 minutes
Cook:
30 minutes
Total:
1 hrs 12 mins