Raspberry Ripple Loaf with Toasted Hazelnuts
A tender yoghurt loaf marbled with sharp cooked raspberries and finished with a proper hazelnut crunch.
Ingredients
Serves 10- 250graspberries, fresh or frozen
- 35gcaster sugar
- 15mllemon juice
- 1gfinely grated lemon zest
- 60ghazelnuts, roughly chopped
- 150gunsalted butter, softened, plus a little for the tin
- 150gcaster sugar
- 3large eggs
- 150gGreek yoghurt
- 1 tspvanilla extract
- 225gplain flour
- 2 tspbaking powder
Method
- Heat the oven to 170°C fan. Butter and line a 900g loaf tin, leaving a little paper overhang so the cooled cake lifts out cleanly.
- Put the raspberries, 35g caster sugar, lemon juice and half the lemon zest in a small saucepan. Cook over a medium heat for 8 minutes until the berries have collapsed into a thick, spoonable ripple, then leave to cool for 15 minutes until no longer warm.
- Spread the chopped hazelnuts on a small baking tray and toast for 7 minutes until fragrant and lightly golden. Tip onto a plate to stop them catching, then keep 15g aside for the top.
- Beat the softened butter and 150g caster sugar for 3 minutes until paler and fluffy. Beat in the eggs one at a time, then mix in the Greek yoghurt, vanilla and remaining lemon zest.
- Fold in the flour and baking powder just until no dry streaks remain. Do not keep beating once the flour is in or the loaf will turn heavy.
- Spoon half the batter into the lined tin and dot over half the cooled raspberry ripple. Scatter in the larger portion of toasted hazelnuts, cover with the remaining batter and finish with the rest of the ripple; drag a skewer through in three or four loose figure-eights.
- Bake for 50 to 55 minutes until deeply golden, risen and a skewer pushed into the centre comes out clean apart from raspberry streaks. If the top colours too quickly, lay a sheet of foil loosely over it for the final 15 minutes.
- Leave the loaf in the tin for 15 minutes until firm enough to handle, then lift it onto a wire rack. Cool for 1 hour until completely cool, then scatter over the reserved toasted hazelnuts before slicing.
Per serving
- kcal
- 358
- protein
- 7.2g
- fibre
- 2.7g
- carbs
- 40.1g
- fat
- 19g
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