125g blanched hazelnuts
50g light brown sugar
100g caster sugar
175g unsalted butter
A few drops almond extract
150g sifted self-raising flour
2 tablespoons whole milk
1 heaped tablespoon Demerara sugar
1. Heat the oven to 160ºC and line a 1kg loaf tin. Tip hazelnuts onto a baking tray and place it in the hot oven for three minutes. Pour the hot hazelnuts into a clean tea towel, wrap them up and rub them vigorously on the work surface to shed their skins. Pick the nuts from their husks and whizz them in a food processor for a minute until they are finely ground.
2. Beat together the ground hazelnuts, light brown sugar, caster sugar and butter until it is very light. Slowly beat in eggs and a few drops of almond extract.
3. Gently fold through sifted self-raising flour, keeping in as much air as you can.
4. Finally fold in the carefully chosen, unblemished raspberries and the whole milk.
5. Pour the mixture into your prepared tin and bake for 50 minutes until a skewer comes out of the cake’s centre clean.
6. Scatter over the Demerara sugar within the last five minutes of baking and cover with tin foil if the loaf looks like it’s taking on too much colour.
Recipe courtesy of www.seasonalberries.co.uk