Raspberry and hazelnut loaf

Raspberry and hazelnut loaf
The baked raspberries give moisture to this afternoon loaf, and the toasted hazelnuts lend greater depth of flavour. The perfect accompaniment to a cup of fragrant Earl Grey.

Serves 6 generous slices


  • 125g blanched hazelnuts
  • 50g light brown sugar
  • 100g caster sugar,
  • 175g unsalted butter
  • 2 eggs
  • a few drops almond extract
  • 150g sifted self-raising flour
  • 200g raspberries
  • 2 tbsp whole milk
  • 1 heaped tbsp Demerara sugar


Heat the oven to 160C and line a 1 kg loaf tin.

Tip hazelnuts onto a baking tray and place it in the hot oven for three minutes. Pour the hot hazelnuts into a clean tea towel, wrap them up and rub them vigorously on the work surface to shed their skins. Pick the nuts from their husks and whizz them in a food processor for a minute until they are finely ground.

Beat together light brown sugar, caster sugar and butter until it is very light. Slowly beat in eggs and a few drops of almond extract.

Gently fold through sifted self-raising flour, keeping in as much air as you can.

Finally fold in the carefully chosen, unblemished raspberries and the whole milk.

Pour the mixture into your prepared tin and bake for 50 minutes until a skewer comes out of the cake’s center clean.

Scatter over the Demerara sugar within the last five minutes of baking and cover with tin foil if the loaf looks like it’s taking on too much colour.

Eat a generous slice whilst it is still slightly warm to the touch.

Recipe courtesy of Chef Florence Knight, head chef at Polpetto restaurant, for Seasonal Berries Taste of Summer campaign.

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