Gluten-Free Raspberry, Almond Loaf
Recipe: #33589
October 24, 2019
Categories: Desserts, Cakes, Eggs, Almond, Raspberry, Game/Sports Day, Picnic, Oven Bake, Gluten-Free, Vegetarian, more
"From our weekday newspaper The West Australian. Times are estimated. NOTE full title of the recipe is Gluten-Free Raspberry, Almond and Coconut Loaf."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (177.6 g)
- Calories 443.5
- Total Fat - 23.7 g
- Saturated Fat - 8.7 g
- Cholesterol - 242.1 mg
- Sodium - 212.4 mg
- Total Carbohydrate - 47.1 g
- Dietary Fiber - 4.3 g
- Sugars - 30.7 g
- Protein - 14 g
- Calcium - 211.2 mg
- Iron - 2.5 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Grease a 12cm x 22cm medium loaf pan and line base and sides with baking paper, extending paper 2cm above pan edges.
Step 2
Sift flour and baking powder into a large bowl and then stir in almond meal and coconut and make a well in the centre.
Step 3
Combine butter, sugar, milk, eggs and rind in a jug and add to flour mixture and stir until just combined.
Step 4
Add raspberries and fold in gently and then spoon mixture into prepared pan and smooth over top and sprinkle with slivered almonds.
Step 5
Cook in a moderate oven (180C), covering lightly with foil if top starts to over-brown, for about 1 hour, or until a skewer inserted into the centre comes out clean.
Step 6
Remove and stand loaf in pan for 15 minutes and then turn out onto a wire rack to cool.
Tips
No special items needed.
0 Reviews
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