Today’s bake: Claude’s Lemon Raspberry Loaf
Today’s bake was another recipe generated by Claude, this time for a lemon and raspberry loaf. It was also my first cake-style bake in the new oven.
I baked it for 40 minutes, but I think it really needed the full 50. One end was a little soggy and it sank slightly there too, so perhaps the oven doesn’t distribute heat evenly. The flavour, though, is lovely, and it’s not too soggy to eat — just better tackled with a fork, especially at that one end.
In hindsight, maybe my first proper bake in the new oven should have been a tried and tested recipe. But I had a craving for lemon and raspberry flavours over the bank holiday weekend and fancied something new.
Here’s the recipe Claude gave me :
Ingredients:
- 150g almond flour
- 50g oat flour (you can make this by blending rolled oats)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 eggs
- 80g Greek yogurt (full-fat)
- 60ml olive oil
- 80ml maple syrup or honey
- Zest from 2 lemons
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 125g frozen raspberries (keep frozen until ready to use)
Instructions:
- Preheat fan oven to 160°C. Line a 23×13 cm loaf pan with parchment paper.
- In a bowl, whisk together almond flour, oat flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs, then add yogurt, oil, maple syrup, lemon zest, lemon juice, and vanilla.
- Combine wet and dry ingredients, mixing just until incorporated.
- Gently fold in the frozen raspberries (keeping them frozen helps them not bleed too much into the batter).
- Pour into the prepared loaf pan and bake for 45-55 minutes, until a toothpick inserted comes out clean. Keep an eye after about 40 minutes as fan ovens sometimes cook faster.
- Let cool in the pan for 15 minutes, then transfer to a wire rack.
I would make the following changes another time:
- Bake for 45 to 50 minutes regardless of the cake tester coming out clean
- Break up the frozen raspberries a bit — they were quite big and heavy, so they sank rather than staying evenly distributed
- Rotate the tin halfway through baking to help get a more even bake