This Raspberry Cake recipe works just as well with frozen or fresh raspberries and is a good way to use up the berries that get a bit broken up in the freezer.
RASPBERRY LOAF CAKE
185g caster sugar
Finely grated zest & juice of 1 lemon and 1 orange (or 2 Seville oranges)
1 teaspoon vanilla extract
2 eggs, beaten
185g Self Raising flour
40g ground almonds
150g fresh or frozen raspberries
Line a loaf tin with a baking case or parchment (mine is about 22 x 11 cm) and preheat the oven to 180C.
Gently heat the butter and sugar in a saucepan until the butter has melted.
Stir in the grated zest of the lemon and orange with 60ml juice and then the eggs and vanilla extract.
Put the flour and ground almonds into a large bowl and pour in the contents of the saucepan, beating until you have a smooth, runny batter.
Pour half the batter into the loaf tin and scatter half the raspberries over the surface, Scrape in the rest of the batter and drop the rest of the raspberries evenly over the top without pressing them in.
Bake for about an hour until browned, covering the top with foil if it seems to be browning too much. When it’s cooked, a skewer poked into the cake should come out clean.
Leave to cool in the tin.
Mix the remaining juice with enough icing sugar to make icing. I like a fairly runny icing that I dribble over the cake but you may prefer a thicker icing to spread. Or leave it out altogether if you prefer. When the cake is cold, top with the icing and leave to set.