Makes 1 small loaf
Ingredients
1 ¼ Cups (120g) Gluten Free Cake Flour
2 tbsp (15g) Coconut Flour
2 tbsp Desiccated Coconut
½ tbsp Baking Powder
Pinch Salt
½ Cup (227g) Butter, softened
½ Cup (120g) Caster Sugar
¼ Cup (85g) Honey
1 Egg
1 Egg Yolk
¾ Cup Milk
½ Cup Frozen Raspberries, dusted in flour
Fresh Raspberries, for garnish
Icing Sugar, for dusting
Method
- Preheat the oven to 180 degrees C (160 degrees fan-forced). Generously spray a 21cm loaf tin with baking spray
- Combine all the dry ingredients in a medium sized mixing bowl. In a separate bowl, beat the butter until light and fluffy. Beat the honey and caster sugar in, then add the eggs, one at a time, mixing until fully combined
- Mix in the dry ingredients and milk, alternating between each until fully incorporated. Scrape down the sides and ensure all the mixture is evenly combined. Fold in half the raspberries
- Pour the mixture into the prepared loaf tin and sprinkle the leftover raspberries over the top and press them in gently
- Bake for 30-40 minutes or until the cake tester comes out clean
- Allow to cool. Dust with icing sugar and serve with extra raspberries
Enjoy!
