Skip to main content

Making the most of English Raspberries

Raspberry, Lemon & Yogurt Tea loaf





Because raspberry and lemon is such a fantastic flavour combination this tea loaf if a real success with our guests - and us.  Shamelessly nabbed from 'Yeo Valley Family Farm, The Great Britisih Farmhouse Cookbook' by Sarah Mayor, it is a recipe to make over and over and no one will mind.

Makes one 1kg loaf

250g plain flour
2 tsp baking powder
pinch salt
115g soft butter
225g caster sugar
finely grated zest and juice of 1 large lemon
2 large free-range eggs
100g wholemilk natural yogurt
25g ground almonds
200g fresh raspberries
100g granulated sugar, plus extra for sprinkling

  • Preheat oven to 180C / Gas 4. Grease & line a 900g loaf tin.
  • Sift together the flour, baking powder and salt.
  • Cream the butter and caster sugar until pale and fluffy, then beat in the lemon zest.
  • Beat in one egg at a time. Add a spoonful of flourmix with the second egg.
  • Mix in the flour and yogurt, and finally the almonds.
  • Spoon a third of the mixture into the loaf tin, scatter with a third of the raspberries.  Repeat twice more, ending with a layer of raspberries (I give them a little push into the mixture).
  • Bake for 45-50 mins until nicely browned.
  • Cover the cake loosely with foil and bake for a further 20-25 mins, until a skewer when inserted in the middle of the cake comes out clean.
  • Allow to cool for 5 mins.  Meanwhile, mix the granulated sugar and lemon juice together.  Spoon mixture over the cake and allow to soak in for 5 mins.
  • Carefuly remove the cake from the tin, it can crumble, and allow to cool on a wire rack.  Sprinkle with extra sugar.




Comments

Post a Comment

Popular posts from this blog

Raspberry Bakewell Cake

Our raspberry canes are sprouting leaves and we are hopeful of another bumper crop of fruit this Summer and Autumn.  Which is just-as-well as the frozen berries of last year's harvest are running out quickly - being used as a great companion to rhubarb in the breakfast compote.   Also, it gives us a great excuse to make this bakewell cake for our Bank Holiday guests.  Passed to us by our great neighbour, Barbara, the recipe was a photocopy of a well used page, torn out of an unknown magazine. So full credit to the creator of this wonderful recipe can not be given. Hope you love it! Raspberry Bakewell cake 140g ground almonds 140g butter, softened 140g golden caster sugar 140g SR flour 2 eggs (large) 1 tsp vanilla essence 200g raspberries 2 tbsp flaked almonds Icing sugar to serve (optional) Heat the oven to 180C / 160 fan or gas 4 and line a 20cm loose bottomed cake tin.  Put the ground almonds, butter, sugar, flour, eggs and vanilla ext
Post a Comment
Read more

Lovely Cake

The cake baked for guests the week is a recipe out of the winner of BBC2's The Great British Bake Off John Whaite's Book.  It uses a lot of white chocolate which is so beautifully complimented by the raspberries. White Chocolate & Raspberry Melting Cake 200g unsalted butter, at room temperature, cut into cubes 100g white chocolate, broken into pieces 4 large free-range eggs 200g caster sugar 200b self-raising flour 175g fresh raspberries Icing sugar for dusting For the ganache filling 200g white chocolate 250ml double cream  Preheat the oven to 180 oc/ Gas 4 Grease and line 2x20cm/8-inch round loose-bottomed cake tins. Put the butter and chocolate in a large heatproof mixing bowl above a pan of simmering water, and allow the butter and chocolate to melt together, stir occasionally.  Remove from the heat and cool for a minute or two. Add eggs and sugar to the cooled butter chocolate mix and beat with an electric mixer until
Post a Comment
Read more