Raspberry honey loaf cake is one of the most tasty, soft and healthy cake I love to eat and make.
Raspberries are among the most delicious berries. They are also called “red gold” for its many therapeutic qualities. Rich in citric acid, fiber, magnesium, potassium, phosphorus, calcium and sodium, they also contain good doses of vitamins from group A, B and C. They are very delicate fruits and it is preferable to consume them within one or two days, from the purchase. To enjoy the raspberries all year long it will be enough to freeze them in this way: Wash the raspberries and dry with a kitchen cloth. Put the raspberries in the freezer on a tray, spaced from each other. Once they are dry, place a food bag and freeze them.
This gluten free recipe, made with brown rice flour and brown rice milk, provides that the raspberries are cut into small parts. In this way, they will blend better with the mixture without ending at the bottom of the mixture. I find it to be the best of my raspberry recipes: very soft and fragrant.
Raspberry honey loaf cake: Ingredients
2 organic free range eggs
150 ml (5 fl oz) brown rice milk
80 ml (2 ½ fl oz) mild extra virgin olive oil
Pinch of sea salt
4 tbsp organic raw honey
Pinch of cinnamon
200 g (7 oz) brown rice flour, sifted
50 g (2 oz) cornflour-cornstarch, sifted
1 tsp organic baking powder
100 g (3½ oz) fresh, seasonal raspberries, washed, dried and chopped
Raspberry honey loaf cake: Method
- Beat the eggs with milk, olive oil, salt and honey.
- Add the flours, baking powder and mix quickly.
- Add the raspberries and mix.
- Pour the dough into a loaf pan, lined with parchment paper, and bake at 180°C (350°F/gas 4) for 15 minutes.