Buy all ingredients right below the recipe
INGREDIENTS
- 80 g granulated cane sugar
- 80 g butter (room temperature)
- 3 eggs size M
- 100 g plain yogurt (3.5 % fat)
- 180 g wholemeal spelt plain flour
- 80 g unpeeled ground almonds
- 2 teaspoons baking powder
- 100 g fresh raspberries
- 20 g peeled almond flakes
- Salt
- 100 g powdered cane sugar
- Juice from 1 small lemon
INSTRUCTIONS
- 1First, preheat the oven to 180 °C, prepare a loaf pan (approx. 15 cm × 10 cm) and line it with baking paper.
- 2Prepare a large bowl, add cane sugar and butter, and beat with an electric mixer for 1–2 minutes on high speed. Then reduce the mixer to medium speed and beat in one egg at a time, and finally the plain yogurt. Subsequently, add spelt flour, ground almonds, baking powder, and a pinch of salt to the mixture, mix everything to create a smooth batter.
- 3Pour half of the batter into the prepared loaf pan and sprinkle with raspberries. Then pour the remaining half of the batter over the raspberries and bake for 55–60 minutes at 175–180 °C. After baking, remove the loaf from the oven and let it cool for 30 minutes.
- 4Once the loaf has cooled, prepare the glaze: In a small bowl, combine cane sugar and gradually add lemon juice until a thick but liquid consistency is achieved. Immediately pour the resulting glaze over the loaf and sprinkle the top with almond flakes. Let the glaze set, which will take approximately 30 minutes, and serve.
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The author of the photograph is Marie Bartošová