Ingredients

• 140g Butter
• 2 tablespoons Water
• 140g Sugar
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 1 tablespoon Whole Milk
• 140g Ground Almonds
• 140g Plain Flour
• 2 teaspoons Baking Powder
• 250g Raspberries
• 1 tablespoon Icing Sugar
• Icing Sugar as needed
• 1 teaspoon Corn Flour
• Flaked Almonds as needed

Tools

• Oven
• Parchment paper
• Whisk
• Cooling rack
• Cooking Chef XL
• Cooking chef xl bowl
• Loaf tin (450g) - 15cm (6")
• Small bowl
• Sieve
• Serving plate
• Small bowl

Method

1. Pre-heat oven - 160°C
2. Grease and line a clean loaf tin (450g) with parchment paper then set aside
3. Attach the Creaming Beater
4. Add butter and sugar to the Cooking Chef XL Bowl
5. Lift the Cooking Chef head and fit the heat shield
6. Mix with splashguard fitted - 1 min, Speed Max
7. Then add egg, vanilla extract and whole milk to the Cooking Chef XL Bowl
8. Mix with splashguard fitted - 30 sec, Speed 3
9. Then add ground almonds, plain flour, baking powder and raspberries to the Cooking Chef XL Bowl
10. Mix with splashguard fitted - 30 sec, Speed Min
11. Transfer content of Cooking Chef XL Bowl to loaf tin (450g)
12. Sprinkle with flaked almonds
13. Bake until golden brown - 50 min, 160°C
14. Remove from oven and let cool
15. Transfer onto cooling rack until cool
16. Clean Cooking Chef bowl
17. Attach the Creaming Beater
18. Add raspberries and icing sugar to the Cooking Chef XL Bowl
19. Cook with splashguard fitted - 5 min, 90°C, Stir 3
20. Press the mixture through a sieve into the small bowl
21. Transfer the seedless raspberry coulis back to the Cooking Chef bowl
22. Add corn flour and water to a clean small bowl
23. Stir until combined
24. Transfer cornflour mixture to Cooking Chef XL Bowl
25. Cook with splashguard fitted - 3 min, 95°C, Stir 1
26. Transfer cake to serving plate
27. Dust with icing sugar
28. Drizzle the raspberry coulis over the loaf cake
29. Serve

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