Alm ond loaf with rasp­berry ic­ing driz­zle

Serves 6 Ready in 50 min

Essentials (South Africa) - - FOOD | SWEET TREATS -

175g mar­garine

175g cas­tor sugar

3 eggs

100g self-rais­ing flour

75g ground al­monds

1 tsp al­mond essence

3 tbsp milk

For the ic­ing

200g ic­ing sugar, sieved 75 raspberrie­s, fresh or frozen, thawed 30g flaked al­monds 1 Heat the oven to 180°C. Put the mar­garine, sugar, eggs, flour, ground al­monds, al­mond essence and milk into an elec­tric mixer. Mix to­gether un­til smooth.

2 Spoon into a greased and lined loaf tin and bake for 40 min or un­til a skewer in­serted into the cen­tre comes out clean. Re­move from the tin and cool on a wire rack.

3 Put the ic­ing sugar into a food pro­ces­sor with the raspberrie­s and blitz un­til re­ally smooth. Spoon over the cake and sprin­kle with the flaked al­monds.

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