1 cup gluten-free plain flour
2 tsp gluten-free baking powder
1 cup almond meal
¾ cup desiccated coconut
50 g unsalted butter, melted
⅔ cup caster sugar
⅔ cup milk
2 eggs, lightly beaten
2 tsp finely grated fresh lemon rind
1 cup fresh or frozen raspberries
2 tbsp slivered almonds
spreadable butter, to serve (optional)
- Grease a 12cm x 22cm medium loaf pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
- Sift flour and baking powder into a large bowl. Stir in almond meal and coconut. Make a well in the centre.
- Combine butter, sugar, milk, eggs and rind in a jug. Add to flour mixture. Stir until just combined. Add raspberries. Fold in gently. Spoon mixture into prepared pan. Smooth over top. Sprinkle with slivered almonds.
- Cook in a moderate oven (180C), covering lightly with foil if top starts to over-brown, for about 1 hour, or until a skewer inserted into the centre comes out clean. Remove. Stand loaf in pan for 15 minutes. Turn out onto a wire rack to cool.