Raspberry and almond teabread

Name: Raspberry and almond teabread
Ingredients: 30 ml/2 tbsp toasted flaked (sliced) almonds; 2 eggs, beaten; 30 ml/2 tbsp milk; 115 g/4 oz/1 cup fresh raspberries or partly thawed frozen raspberries; 115 g/4 oz/1 cup fresh raspberries or partly thawed frozen raspberries; 40 g/1½ oz/scant ½ cup ground almonds; 90 g/3½ oz/½ cup caster (superfine) sugar; 175 g/6 oz/1½ cups self-raising (self-rising) flour; 90 g/3½ oz/7 tbsp butter, plus extra for greasing

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Fresh raspberries and almonds combine perfectly to flavour this mouthwatering loaf with Its crunchy, toasted almond topping. Serve warm with a spoonful of crème fraîche for tea or to serve as a quick dessert. Eat this cake on the day it is made.

Ingredients

90 g/3½ oz/7 tbsp butter, plus extra for greasing
175

Dessert
Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 450 g/1 lb