Raspberry and lime loaf cake

The cake is built on ground almonds, which give it an open crumb, a moist texture and a subtle nutty flavour.

Ingredients

• sugar — 100 g
• vanilla sugar — 10 g
• sea salt — a pinch
• wheat flour — 100 g
• ground almonds — 125 g
• baking powder — 1 tsp
• butter — 110 g
• eggs — 3
• raspberries, frozen or fresh — 200 g
• limes — 2

Method

1. Heat the oven to 180°C.
2. With a mixer, combine the sugar, vanilla sugar, a pinch of salt and room-temperature butter. Beat briefly.
3. Add 1 egg and keep beating.
4. Combine both flours with the baking powder in a bowl and add a small part of the mixture to the butter, sugar and egg.
5. Add the other two eggs one at a time and keep beating, about 3 minutes.
6. Grate the zest of two limes, squeeze the juice and add both to the batter.
7. Add the remaining flour mixture and beat a little longer.
8. Turn off the mixer. Add the frozen raspberries, keeping a few back for the top, and fold with a spatula.
9. Line a loaf tin with baking paper and add the batter. Scatter the reserved raspberries over the top and sprinkle with sugar.
10. Bake for about 50–60 minutes, going by your own oven. Check with a skewer.
11. Let the cake cool before serving.

Tips

• The filling is open to improvisation: raspberry and lime, blackcurrant and lemon, fresh blueberries, cherries. The base is good enough to carry whichever you like best.