Tarragon and raspberry sugar lump tea loaf

1. Preheat the oven to 170°C, gas mark 3. Grease and line the base of a 900g loaf tin with baking parchment. Using electric beaters, beat 175g butter with the sugar until light and creamy, then beat in the eggs one at a time. Add the lemon zest, vanilla and tarragon. Beat in the flour, almonds and a pinch of salt, followed by the milk, to make a thick batter with a dropping consistency. Fold in the raspberries. Tip the batter into the tin and smooth the top.

2. Quickly melt the remaining 15g butter and toss with the roughly crushed sugar cubes and the lemon juice. Scatter over the surface of the cake.

3. Bake for 1 hour–1 hour 10 minutes, rotating halfway, until a skewer inserted in the middle comes out clean. (If the top browns too quickly, which it might do because of the sugar and butter, cover loosely with a sheet of foil). Leave to cool in the tin for 15 minutes, then remove, peel away the paper and transfer to a wire rack to cool completely.