Hi and happy hump day! One of my all time favorite nuts are Almonds! I love snacking on roasted ones, they are great brain food on the go. Almonds lower blood sugar, regulate the heart among a host of other benefits. Growing up in Nigeria where Almond trees are everywhere, I enjoyed plucking the almond fruit and eating it till I got to the seed, the best part! Today I bring to you an easy recipe (I know I always say easy, but this is) Raspberry and almond tea bread or cake. Adapted from The Perfect Afternoon tea book. Raspberries are in season and they are so easy to bake with too.
The whole prep time is about 40 minutes. This cake will be perfect for brunch or break fast with your favorite cup of tea.
11/2 cups self raising flour
7 tbsp butter
1/2 cup sugar
1/2 cup ground almonds (process or blend almond flakes)
2 eggs beaten
2 tbsp. milk
1 cup fresh raspberries
2 tbsp toasted flaked almonds
Preheat oven to 350 degrees Fahrenheit
Grease and line a 1lb loaf tin with parchment paper
Sift the flour in a large bowl. Add the butter and rub in until mixture resemble fine bread crumbs.
Stir in the sugar and ground almonds then gradually mix in eggs and milk and beat until smooth.
Fold in the raspberries, being careful not to crush them.
Spoon into the prepared tin and sprinkle over the flaked almonds.
Bake for 55 minutes or until pick inserted comes out clean. Cool in the tin for 5 minutes, then turn on wire rack to go cold. Remove from tin.
See very easy:) and also very pretty right out of the tin with no needed decoration.