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Gluten-Free Raspberry, Almond Loaf

Here's how you make Gluten-Free Raspberry, Almond Loaf
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  • Servings: 8
  • Prep: 15m
  • Cook: 1h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 cup flour (gluten-free plain flour)
  • 2 teaspoons baking powder (gluten-free baking powder)
  • 1 cup almond meal
  • 3/4 cup desiccated coconut
  • 50 grams unsalted butter (melted)
  • 2/3 cup caster sugar
  • 2/3 cup milk
  • 2 eggs, lightly beaten
  • 2 teaspoons lemon rind, fresh and finely grated
  • 1 cup raspberries, fresh or frozen
  • 2 tablespoons slivered almonds
  • Spreadable butter, to serve (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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