Almond Raspberry Loaf Cake
In short: A tender loaf made with ground almonds and butter, dotted with raspberries and topped with flaked almonds. Moist, fragrant and not too sweet. It takes about 1 h 20 min in total and makes 12 servings.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 h 20 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 265 kcal
Ground almonds make a loaf cake moist and fragrant, and raspberries give it a tart contrast. The batter is a simple creamed butter cake with part of the flour replaced by almonds, plus a little almond extract. Fresh or frozen berries both work, and a scatter of flaked almonds bakes into a golden, crunchy top. Serve it with tea, or warm with cream.
Instructions
- Heat the oven to 175°C (350°F). Grease a 23 x 13 cm (9 x 5 inch) loaf pan and line the bottom and long sides with parchment paper.
- Whisk the flour, ground almonds, baking powder and salt together in a bowl.
- Beat the butter and sugar with an electric mixer for 3 to 4 minutes, until pale and fluffy. Beat in the eggs one at a time, then the vanilla and almond extract.
- Fold in the dry ingredients in two additions, alternating with the milk, until just combined. The batter will be thick.
- Spoon half of the batter into the pan and scatter over half of the raspberries. Add the rest of the batter and level the top. Scatter the remaining raspberries and the flaked almonds over the surface and press them in lightly.
- Bake for 50 to 55 minutes, until golden and a skewer in the center comes out clean apart from a little berry juice. Cover loosely with foil after 30 minutes if the almonds brown too fast.
- Cool in the pan for 15 minutes, then lift out and cool completely on a rack.
Tips
- Use frozen raspberries straight from the freezer. Thawed berries stain the batter and sink to the bottom.
- No almond extract? Use 2 teaspoons of vanilla. Pitted cherries or blueberries can replace the raspberries.
Questions and answers
Can I use almond flour instead of ground almonds?
Yes. Almond flour is finely ground blanched almonds, so use the same weight. The crumb will be slightly finer.
Why is my raspberry loaf wet in the middle?
Too much fruit or thawed berries add extra liquid. Use the amount given, keep frozen berries frozen and bake until a skewer in the center comes out clean.
How long does almond raspberry loaf keep?
Wrapped well, it keeps for 3 days at room temperature or 5 days in the refrigerator. Freeze slices for up to 3 months.
How long does it take to make Almond Raspberry Loaf Cake?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Almond Raspberry Loaf Cake?
About 265 kcal per serving, with 5 g of protein, 25 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 265 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 25 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 14 g |
| Sodium | 130 mg |
Estimated values, calculated from the ingredients.
