Raspberry & walnut loaf

Serves 8-10

Ingredients

• 175 g butter, cubed,

• 4 tbsp raspberry jam,

• 175 g frozen raspberries,

• 150 g plain flour,

• 1 tbsp baking powder,

• 150 g caster sugar,

• 100 g ground almonds,

• 50 g walnut halves,

• 1 lemon zest,

• 3 medium eggs,

• icing sugar.

Preparation

Heat oven to 180ºC and lightly butter the base and sides of a 900 g loaf tin and line with baking paper.

Tip the raspberry jam into a pan, warm through a little and stir until smooth. Gently stir in the raspberries, trying not to break up the fruit.

Sift the flour and baking powder into a large bowl, then stir in the caster sugar, ground almonds, most of the walnuts and lemon zest. Rub in the butter, then stir in the eggs.

Spoon half the mixture over the base of the tin. Layer about three quarters of the raspberry mixture over the top, then finish with the remaining cake mixture. Scatter with the remaining walnuts. bake for 35-40 mins or until golden and firm to the touch. Cool on a wire rack. To serve, spoon the remaining raspberries over the cake and dust lightly with icing sugar.