Raspberry and Almond Teabread

Name: Raspberry and Almond Teabread
Yield: Makes 1 Teabread
Ingredients: 22 ml/1½ tbsp flaked (sliced) almonds; 175 g/6 oz/1½ cups self-raising flour; 90 g/3½ oz/7 tbsp butter, cut into pieces; 90 g/3½ oz/½ cup caster sugar; 40 g/1½ oz/⅓ cup ground almonds; 2 large eggs, lightly beaten; 45 ml/3 tbsp milk; 50 g/2 oz/½ cup ground almonds; 115 g/4 oz/generous ½ cup caster sugar; 175 g/6 oz/1½ cups raspberries; 30 ml/2 tbsp flaked almonds; 140 g/5 oz/1¼ cups raspberries; 225 g/8 oz/2 cups self-raising flour; 115 g/4 oz/½ cup butter, cut into pieces; 140 g/5 oz/1¼ cups self-raising (self-rising) flour; 30 ml/2 tbsp milk; 1 large egg, lightly beaten; 70 g/2½ oz/generous ⅓ cup caster (superfine) sugar; 25 g/1 oz/¼ cup ground almonds; 115 g/4 oz/1 cup raspberries; 70 g/2½ oz/5 tbsp butter, cut into pieces

Preparation info

Makes
1
Teabread

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

Fresh raspberries and almonds combine perfectly to flavour this mouthwatering cake. Toasted flaked almonds make a crunchy topping.

Ingredients

Small

140 g/5 oz/1¼ cups self-raising (self-rising) flour
70

Cake
Vegetarian

Method

Remove the kneading blade from the bread machine pan, if it is detachable, then line the base of the pan with baking parchment.
Sift the self-raising flour into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the caster sugar and ground almonds. Gradually beat in the e