Raspberry, rye & toasted nut loaf cake

Name: Raspberry, rye & toasted nut loaf cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 120 g mixed nuts (such as pecans, almonds, cashews and brazil nuts); 100 g unsalted butter, softened, plus extra for greasing; 100 g golden caster sugar; 2 eggs; 140 g ground almonds; 1 tsp ground cinnamon; 75 g Doves Farm Rye Flour; 150 g pack raspberries; Crème fraîche, to serve (optional)

Nutty, squidgy and sandwiched with fresh raspberries, this rye-based cake by Harriet Mansell is a cut above your average teatime slice.

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Serves8
CourseDessert
Prepare25 mins
Cook50 mins
Total time1 hr 15 mins
Pluscooling

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120g mixed nuts (such as pecans, almonds, cashews and brazil nuts)
100g unsalted butter, softened, plus extra for greasing
100g golden caster sugar
2 eggs
140g ground almonds
1 tsp ground cinnamon
75g Doves Farm Rye Flour
150g pack raspberries
Crème fraîche, to serve (optional)

Preheat the oven to 180°C, gas mark 4. Put the mixed nuts on a baking tray and toast in the oven for about 7 minutes. Cool, then roughly chop. Meanwhile, grease and line a 900g loaf tin with baking parchment. In a large bowl, beat the butter and sugar with an electric hand mixer until light and fluffy (5-7 minutes). Add the eggs one by one, beating well after each addition. Stir in the ground almonds, cinnamon, rye flour and a pinch of salt until combined.
Spread 1⁄2 of the mixture into the base of the prepared loaf tin. Cover with the raspberries, followed by 1⁄2 of the toasted nuts. Loosely spoon over the remaining mixture, dolloping it over so you can still see some of the raspberries peeking through. Scatter with the remaining nuts, then bake for 35-40 minutes until firm to the touch (cover with foil if browning too quickly). Cool in the tin for 15 minutes, then remove from the tin onto a wire rack to cool completely. Once cool, cut into slices and serve with crème fraîche, if liked.

Typical values per serving when made using specific products in recipe