Raspberry, White Chocolate & Almond Loaf Cake

What you’ll need

Ingredients 

150g Marge/butter

150g caster sugar

150g plain flour

150g ground almonds

1tsp baking powder

2 large eggs

2tsp almond extract

150g fresh raspberries

60g white chocolate chips

1 1/2 tbsp milk

Few flaked almonds

To decorate

Freeze-dried raspberries 

50g Icing sugar 

2-3tsp raspberry lemonade

Pink food gel

Edible flowers (optional) 

Method

•Preheat oven to 160 fan and grease and line a 2lb loaf tin.

•Blitz all the ingredients in a food processor  (apart from raspberries) and stir through chocolate chips.

•Pour half the mixture into the tin, then top with lines of raspberries, reserving a few for the top. Top with remaining cake mix and scatter a few flaked almonds all over the top.

•Bake for 40-50minutes or until a skewer comes out clean.

•Mix the icing sugar with enough lemonade to make a thick paste, then add a little pink food gel. Drizzle icing all over the top of the cooled cake in a stripe effect and decorate with freeze-dried raspberries and petals.