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Tarragon and raspberry sugar lump tea loaf
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190g unsalted butter, very soft, plus extra for greasing
175g golden caster sugar
3 large eggs
1 lemon, zest and 2 tsp juice
1 tsp vanilla extract
2 tbsp finely chopped tarragon
200g self-raising flour
50g ground almonds
2 tbsp whole milk
120g frozen raspberries
10 white sugar cubes, roughly crushed
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.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (10) 1581kJ
This recipe was first published in March 2018.