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:

  1. Preheat fan oven to 160°C. Line a 23×13 cm loaf pan with parchment paper.
  2. In a bowl, whisk together almond flour, oat flour, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs, then add yogurt, oil, maple syrup, lemon zest, lemon juice, and vanilla.
  4. Combine wet and dry ingredients, mixing just until incorporated.
  5. Gently fold in the frozen raspberries (keeping them frozen helps them not bleed too much into the batter).
  6. 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.
  7. 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