Main Course
Raspberry Madeira Loaf Cake
A delicious tea-time treat
Ingredients
- 175 g caster sugar
- 175 g butter room temperature
- 3 large eggs
- 225 g self-raising flour
- 30 g ground almonds
- Zest ½ lemon
- 1 tbsp vanilla extract
- 125 g fresh raspberries
- 100 g icing sugar
- 4 tbsp water
- Garnish: 100g Ballyhoura Mountain freeze dried raspberries
Method
- Preheat oven to 180℃, grease and line a 2 lb / 900g loaf tin.
- Cream the butter and sugar together until light and fluffy.
- Add one egg at a time with 1 tbsp of flour to prevent curdling, continue mixing, pour in vanilla extract and mix in remaining flour and ground almonds, gently fold in fresh raspberries and zest ½ lemon.
- Spoon the mixture into the prepared baking tin and smooth the top, bake in the middle shelf for 45 mins – if the top is browning too quickly pop a piece of tin foil loosely over the top.
- Once baked, allow to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Whilst the loaf cake is cooling, prepare the icing.
- Sieve the icing sugar into a large bowl and gradually add water for a smooth consistency, add in chopped Ballyhoura freeze dried raspberries.
- To decorate, drizzle the icing over the loaf cake and garnish with dried raspberries.
- Serve and enjoy.
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