So I made a batch of these loaf cakes as they can be easily made into gluten or dairy free *(or both!) in a stressfree way.
250g plain flour (gluten free mix if wanted)
2 tsp baking powder (gluten free if wanted)
230g caster sugar
30g ground almonds
120g butter/margarine melted (dairy free if wanted)
120g Soya plain yoghurt (dairy free)
Zest and juice of 1 lemon
-Preheat oven to 180’C.
-Mix all ingredients apart from raspberries in a large mixing bowl.
-Line and grease a loaf tin ready for mixture.
-Add raspberries to cake mix – gently fold into the mixture.
-Empty mixture into tin ad place in middle shelf of oven.
-Bake for approx. 50 minutes. Insert a knife to centre to see if cooked through – if sticky mixture on it when taken out give it another 10 minutes and recheck.
-Leave to cool, cut into thick slices. Best served with crème fraiche or custard!
Katy, The Good Life In Practice xx