I had been asked to make this loaf as a request at home, I was told that it had to be fruity and summery – so I found a great recipe in one of the women’s weekly magazines and adapted it for a raspberry ripple loaf. It was gone within 2 days and was given great feedback. When it came out of the oven, it looked pretty and simple, without needing icing or other decorations.
It goes great for those times of sitting in the garden with a nice cup of tea or cold drink; it wasn’t overly sweet and the raspberries weren’t overly sharp. This is definitely something I’ll be saving to do for the future. Bake in a loaf liner for that extra special touch – making the perfect gift for someone!
- 250-300 g raspberries
- 2.5 tsp cornflour
- 200 g butter
- 200 g caster sugar
- Grated rind of 1 lemon
- 2 eggs
- 1 egg yolk
- 250 g self raising flour
- 1 tsp baking powder
- 4 tbsp milk
- 3 tbsp flaked almonds
- Icing sugar, sifted, to decorate
- Preheat the oven to 160C/fan 140C/ gas mark 3. Grease and line a 2lb loaf tin with baking parchment.
- Add 100 g of the raspberries to a bowl and mash with a fork – they should be very juicy! Place the raspberries into a small saucepan.
- Mix the cornflour with 2 tbsp of water to form a smooth paste and add this to the raspberries. Cook for 2 mins until the mixture has thickened, take off the heat and tip into a bowl with 100 g of uncooked raspberries to cool.
- Add the butter, sugar and lemon zest to a mixing bowl and beat together until it becomes pale and creamy. Gradually beat in the eggs and egg yolk; then carefully fold in the flour and baking powder until mixed; gently stir in the milk (you may find you need to add a little dash more of milk depending on the consistency of the mix).
- Spoon 1/3 of the mixture into the base of the tin, followed by the mashed raspberries. Layer another 1/3 of sponge mix on top and the raspberries. Finish with the remaining sponge mix and swirl a knife through it to ripple it all together.
- Scatter the remaining whole uncooked raspberries and sprinkle with almonds.
- Bake for 1 hr on the middle shelf of the oven, until a skewer comes out clean. Leave to cool in the tin for 10 minutes, then carefully remove and allow to cool fully on a wire rack.
- When completely cool, sift your icing sugar over the top to decorate before serving.