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
1 tsp vanilla extract
For the icing:
140g icing sugar
1 tsp almond extract
2-3 tbsp water
A handful of raspberries
Flaked almonds, toasted
- 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.
- Top with the raspberries, then pour in the rest of the batter.
- 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.
- 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