Alm ond loaf with raspberry icing drizzle
Serves 6 Ready in 50 min
175g castor sugar
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.