Makes 1 loaf

For the bread:
175g ground almonds
175g butter, at room temperature
175g golden caster sugar
175g gluten-free self-raising flour
1 tsp xanthan gum
2 eggs
1 tsp vanilla extract
200g raspberries
For the icing:
140g icing sugar
1 tsp almond extract
2-3 tbsp water
To serve:
A handful of raspberries
Flaked almonds, toasted

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.

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