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30 • minutes
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10 • slices
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Not too hard!

Lemon & Raspberry Loaf Cake with Raspberry Glaze

5/5 (2)

Ingredients

  • Dry Ingredients
  • tick1 cup (125g) Chantal Organics White Flour
  • tick1 cup (125g) Chantal Organics White Spelt Flour
  • tick2 tsp baking powder
  • tick1⁄2 tsp sea salt
  • tick1 cup (250g) milk
  • tick1⁄2 cup (40g) Chantal Organics Desiccated Coconut
  • tick3⁄4 cup (150g) sugar
  • Wet Ingredients
  • tick3⁄4 cup (180g) milk at room temperature
  • tick1⁄2 cup (120g) yoghurt
  • tick2 tbsp lemon juice (approximately 1 lemon)
  • tick1 tsp vanilla essence
  • tick1⁄3 cup (70g) Chantal Organics Coconut Oil, melted
  • tick1 cup (120g) raspberries (fresh or frozen)
  • Raspberry Glaze
  • tick1 tbsp raspberries (fresh or frozen)
  • tick2 tbsp lemon juice
  • tick1 1⁄3 cups (200g) icing sugar

instructions

  • Step 1.

    Preheat the oven to 180ºC fan bake, and line a 10cm x 20cm loaf pan with baking paper.

  • Step 2.

    Sift the flours, baking powder and salt into a large mixing bowl. Add the coconut and sugar and mix well.

  • Step 3.

    In a smaller mixing bowl combine the wet ingredients.

  • Step 4.

    Pour the wet mixture into the dry and stir until combined, then fold in the raspberries.

  • Step 5.

    Pour the mixture into the loaf pan and spread evenly.

  • Step 6.

    Bake loaf in the centre of the oven for approximately 1 hour, or until a skewer inserted into the middle comes out clean. Allow loaf to cool completely before glazing.

  • Step 7.

    To make the glaze, combine the raspberries and lemon juice in a small pan and heat until just bubbling (alternatively microwave until raspberries are soft). Pour raspberry mixture through a sieve to remove unwanted seeds, then combine with icing sugar.

  • Step 8.

    Glaze the loaf and decorate with crushed, freeze dried raspberries and rose petals if desired.

Chantal Organics Products used

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White Flour
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White Spelt Flour
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Desiccated Coconut
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Coconut Oil

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