Almond, Olive And Raspberry Loaf Cake

Ingredients

• 2 eggs
• 200 g self-raising flour
• 50 g honey
• 150 g caster sugar
• 1 /2 tsp salt
• 100 ml extra virgin olive oil
• lemon, zested and juiced
• 1 tbsp lemon, zested and juiced
• 1 tsp baking powder
• 100 g almond
• 150 g greek yogurt
• 150 g fresh raspberries
• 30 g almond

Method

1. Heat the oven to 180°C fan/gas mark 4. Line a 24 x 12cm loaf tin with baking parchment, or butter it generously and dust with caster sugar for a crisp golden crust.
2. Tip the caster sugar into a large mixing bowl with the lemon zest and salt. Rub together with your fingertips for a minute or so until the sugar is damp, fragrant and pale yellow — the oils from the zest do the work here.
3. Toss the raspberries with 1 tbsp of the flour in a small bowl and set aside. The flour stops them sinking.
4. Whisk the eggs into the yoghurt until smooth, then whisk in the olive oil and honey until glossy and well combined.
5. Sift the remaining flour and baking powder over the wet mix, add the ground almonds and the fragrant lemon sugar, and fold quickly with a spatula until just combined — don't overwork it.
6. Pour two-thirds of the batter into the prepared tin and level the top. Scatter the floured raspberries evenly across, then spoon over the remaining batter and gently smooth.
7. Scatter the flaked almonds over the surface and sprinkle with the extra tablespoon of caster sugar for crunch.
8. Bake for 25–35 minutes, until deeply golden, springy on top and a thin skewer pushed into the centre comes out clean. If the almonds darken too quickly, tent loosely with foil for the last 10 minutes.
9. Cool in the tin for 15 minutes, then lift onto a wire rack. Best served just warm, in thick slices.