The baked raspberries give moisture to this afternoon loaf, and the toasted hazelnuts lend greater depth of flavour. The perfect accompaniment to a cup of fragrant Earl Grey.
Raspberry And Hazelnut Loaf
Serves: 6 generous slices
Ingredients:
- 125g (4 oz) blanched hazelnuts
- 50g (2 oz) light brown sugar
- 100g (4 oz) caster sugar,
- 175g (6 oz) unsalted butter
- 2 eggs
- a few drops almond extract
- 150g (5 oz) sifted self-raising flour
- 200g (7 oz) raspberries
- 2 tbsp whole milk
- 1 heaped tbsp Demerara sugar
Method:
- Heat the oven to 160C and line a 1 kg loaf tin.
- Tip hazelnuts onto a baking tray and place it in the hot oven for three minutes. Pour the hot hazelnuts into a clean tea towel, wrap them up and rub them vigorously on the work surface to shed their skins. Pick the nuts from their husks and whizz them in a food processor for a minute until they are finely ground.
- Beat together light brown sugar, caster sugar and butter until it is very light. Slowly beat in eggs and a few drops of almond extract.
- Gently fold through sifted self-raising flour, keeping in as much air as you can.
- Finally fold in the carefully chosen, unblemished raspberries and the whole milk.
- Pour the mixture into your prepared tin and bake for 50 minutes until a skewer comes out of the cake's center clean.
- Scatter over the Demerara sugar within the last five minutes of baking and cover with tin foil if the loaf looks like it's taking on too much colour.
- Eat a generous slice whilst it is still slightly warm to the touch.
Recipe courtesy of Seasonal Berries www.seasonalberries.co.uk
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