Gluten Free Raspberry Loaf Cake

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

subheading: Raspberry loaf cake:

200 g (1 cup) caster/superfine or granulated sugar

zest of 1 lemon (Ideally, use organic unwaxed lemons.)

85 g (¾ stick) unsalted butter, melted and cooled until warm

55 g (¼ cup) sunflower or vegetable oil (or other neutral-tasting oil of choice)

80 g (⅓ cup) whole milk, room temperature

75 g (⅓ cup) full-fat plain or Greek-style yoghurt, room temperature

3 US large/UK medium eggs, room temperature

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)

50 g (½ cup) almond flour (If you have a nut allergy, you can replace it with an equal weight of extra gluten free flour blend.)

1½ tsp baking powder

½ tsp baking soda

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

¼ tsp salt

200 g (1⅔ cups) fresh or frozen raspberries

subheading: Lemon icing:

120 g (1 cup) powdered/icing sugar

5 to 7 tsp lemon juice

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

freeze-dried raspberry pieces (optional)

Directions at theloopywhisk.com

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