With Spring in full-bloom and everything looking bright and vibrant, my cravings have steered away from the overly decadent aspects of dessert to more tangy and spright ingredients that are a little less rich on the palate. Things like citrus and fresh berries are perfect at this time of year as their sweetness sows more refreshing seeds than perhaps the heartier pies and puddings that are the embodiment of Winter. With those flavour shifts in mind, this raspberry and lemon drizzle loaf is the perfect recipe to welcome the new season.
Lemon drizzle cake seems to be a fond favourite for the Brits but, truth be told, I can’t ever recall being all that enthused by them growing up. However, pair it up with juicy raspberries throughout and, oh my, you’ve got a winner. A light and fluffy sponge that melts in your mouth, the zesty drizzle that bites with every bite… heaven in a loaf tin. If you want to try something especially delicious, smother your slice with a little cashew butter. Divine!
- 2 cups (225g) spelt flour or buckwheat flour
- 2 medium eggs
- 1/2 cup almond milk
- 1 cup fresh or thawed raspberries
- 4 tablespoons maple syrup
- 2 tablespoons coconut oil
- Juice and zest from 1 lemon
- 1 teaspoon vanilla powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
For the drizzle
- 1 tablespoon melted coconut butter
- Juice from 1 lemon
- 1-2 teaspoons maple syrup
- Freeze-dried raspberries
Pre-heat your oven to 160°C.
Sift the flour, vanilla powder,baking powder and soda into a bowl. Place to one side.
Beat your eggs, almond milk, coconut oil and maple syrup in a blender. Then stir in the lemon juice and zest.
Gradually add your wet ingredients to your dry and mix together. Stir in the raspberries.
Transfer the batter to a lined loaf tin and place in the oven for 25-30 minutes, until the top is risen and golden and you can insert a knife into the centre and it comes out clean. Allow to cool.
Make your drizzle by simply mixing all the ingredients together. Then carefully drizzle across the top of the loaf. Add a sprinkle of freeze-dried raspberries if you like. Then slice and enjoy!
You might also like to try some of these delicious Spring-inspired recipes like orange, honey and ginger pancakes with blackberry compote, or carrot and raspberry Victoria sponge cake.
Prefer to go a little more decadent? This sticky toffee loaf may be more up your alley!