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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.




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