Raspberry Bakewell Loaf Cake (Gluten and Dairy Free)

Finally I made myself a cake that is dairy free and gluten free who knows next time it will be cake without actually having cake in it? I have a guilty secret to share I am having a bit of a love affair with raspberries at the moment and I can’t wait until raspberries come into season but for now frozen will do.

Raspberries suit this moist cake beautifully and make me think of summer (sigh) oh how I miss it. It’s not right to still be wearing jumpers in May and with a looming maiden camping voyage in the ‘so nearly finished after two god damn years’ VW camper and when I look out the window at the rain and realise with dispair that it’s certainly not looking promising. At least the cake to take looks like a slice of summer.

When we brought the van to experience retro style family holidays I did not quite have in mind rain, men and smelly feet. I’ll admit being a fair weather camper and whilst some people stuck in a middle of a field somewhere may pine for the lack of television, toilets, proper showers or the internet but no not me I will pine for the loss of my oven. Although I did spot a mini electric one for £39 in Lakeleand that plugs in and sadly I am very tempted.

Coming on the trip is Ron and Ronald the comedy bromance duo (husband and his best friend) as well as my about to be teenage son leaving me as the only one with two ovaries in the camper and with the fact that I’m sat here having hot flushes they may be on their way out too. So many unimportant but nagging questions are running through my head like the torrential downpour drumming on the window as I speak ranging from:

1. Sod the food how much wine can I actually fit in the van for medicinal purposes?
2. Does Lakeland have a testosterone repellant I can spray around the van and on myself or do I have to have PMS / Pre-menopause hormones for a whole week to get any peace?
3.Will bunting actually make me feel more girly in a camping world that will involve stories of clutch repairs long winded attempts at humourous breakdown stories stuck on repeat.
4. If I put up sparkly lights, light scented candles, get out my sparkly rug will this constitute glamping or do need fluffy heeled slippers for that?
5. Will my husband actually read this post and then I will be in the proverbial dog house all week anyway?

This rainy cold spell is not doing my ass any favours either. It feels as if it is getting larger with each passing rainstorn. Comfort food is still the order of the day in fact I still want to cook soup for goodness sake! This cake was supposed to be frozen for the trip but instead it spoke lovingly to me. Quite literally my ass and brain simultaneously decided extra pounds were needed to be added to my curves in preparation for warmth needed on those cold camping nights. Oh well I can bake another one but just imagine if I had the mini oven I could just pop out a cheeky one there. Nope there is no hope for me.

Recipe adapted from BBC Good Food – I choose to do a loaf cake (2 pound) as I have just discovered the joy of paper liners for cake tins and they are the only size I have (yet). It was a choice of faffing around with lining a tin or just plonking a liner in. Yes you know which one won, however this cake will also fit a 20cm deep cake tin just fine.

See also my 7 top tips for gluten free baking

Ingredients
175g ground almonds
175g softened butter (or use dairy free substitute or use flavourless oil such as sunflower)
175g golden caster sugar
175g self raising flour (Gluten Free – Substitute with gluten free self raising flour – like Doves. Also add 1 tsp of xanthum gum to prevent cake from being too crumbly)
2 large eggs (rooom temperature)
1 tsp vanilla extract
200g raspberries

Instructions
1. Preheat oven to 180c / 160 fan / gas 4
2. Line a 2lb loaf tin
3. place all the ingredients in a food processor and mix until well combined
4. Put half the mixture into the lined tin and level it
5. Sprinkle over the raspberries and cover with the remaining half of the mixture and level with a spoon or spatula.
6. Place on the middle shelf of the oven and bake for 50 – 60 minutes, ovens do vary. You should check your cake at 45 mins to make sure it is not getting to brown on top – if it is you can cover it loosely with foil to prevent burning).
7. Test cake by inserting a skewer, if it is ready it should come out clean. Remove cake from the oven and leave to cool in the tin.

Almond Icing (optional)
140g icing sugar
1tsp almond extract or 1 tablespoon of amaretto if you are feeling naughty
2-3 tbsp of water

Instructions
1.Mix the extract and 2 tbsp of water into the mixture until combined. Keep adding water gradually until the icing is thick but not too runny. Drizzle over the top of the cake.
2. Toast the almonds in a pan with no oil on a low heat. After about 3 minutes the oil will begin to be released from the almonds and they will begin to brown. Keep moving the pan around to stop them from burning. When they reach a golden brown colour remove from the heat and leave to cool before sprinkling over the top of your cake.

Serve and enjoy x