Makes 1 loaf
adjust servings:

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For the bread:

For the icing:

To serve:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a standard 900g loaf tin with parchment paper. Combine all of the ingredients for the bread, aside from the raspberries, in a food processor. Blitz until combined, then scrape half of the mixture into the tin.
  2. Top with the raspberries, then pour in the rest of the batter.
  3. Scrape into the tin and bake for 50-60 minutes until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin, then transfer to a wire rack to cool completely.
  4. Combine the ingredients for the icing until thick but runny, then drizzle over the top of the cooled cake. Top with a few extra raspberries and the toasted almonds to serve.

Nutrition Facts

Per serving: 439kcals, 24.2g fat (10g saturated), 51.7g carbs, 33.3g sugars, 7.1g protein, 4.3g fibre, 0.114g sodium