With Raspberry and blackberry season finishing why not have one last treat. This cake is easy to make but has loads of flavour. We bought some yellow and red raspberries from our local farm shop and I wanted to do them justice. Raspberries can be quite tart sometimes so the white chocolate add a lovely sweetness to the loaf. You also get a lovely crunchy top and moist center.
- 150g unsalted butter (at room temperature)
- 150g golden caster sugar
- 2 eggs
- Zest of 1 lemon
- 50ml milk (I used skimmed)
- 200g self-raising flour
- 100g ground almonds
- 100g white chocolate chips
- 150g fresh raspberries
- Flaked almonds for sprinkling
- Preheat the oven to 190 degrees (fan).
- In a bowl cream the butter and sugar together for a few minutes, until light and fluffy, I used an electric hand whisk.
- Beat in the eggs (1 at a time) and the milk with a small amount of flour to stop the mixture curdling (if it does curdle though, don’t worry!) Fold in the flour, ground almonds, lemon zest and chocolate chips. Lastly, fold in the raspberries carefully, trying not to break them up too much. Save some raspberries to press into the top.
- Spoon the batter into the prepared tin and press the reserved raspberries into the top, then sprinkle with the flaked almonds. Bake for 60 – 70 minutes, until an inserted skewer or cake tester comes out clean.