Things are heating up and getting berry delicious this season! Make this wonderful raspberry and citrus loaf for a springtime treat.

MAKES 1 // COOKING TIME 1 hour 30 min

INGREDIENTS
220 ml caster sugar
175 g butter
3 eggs
Zest and juice of 1 orange
½ tsp vanilla essence
400 ml self-raising flour
125 ml ground almonds
½ cup overripe raspberries
60 ml sugar

METHOD
1. Preheat oven to 180°C. Grease a loaf tin.
2. Beat the caster sugar and butter until creamy. Add the eggs 1 at a time, beating well after each addition. Add the orange zest and vanilla.
3. Beat in flour and almonds until a loose batter forms. Stir in the raspberries.
4. Pour into the tin. Bake for 50 minutes, until a skewer comes out clean.
5. In the meantime, simmer the sugar and 125 ml orange juice until sugar dissolves. Boil for 5 minutes, until the mixture is syrupy. Remove from the heat and pour over the warm loaf.
6. Leave to cool for at least 30 minutes, then serve.

Recipe & styling: Brita du Plessis
Photography: Andreas Eiselen // HMimages.co.za

Want more? Try this peach and berry trifle!

The post Use your overripe berries for this raspberry and citrus loaf appeared first on MyKitchen.