Raspberry, rye & toasted nut loaf cake

Preheat the oven to 180°C, gas mark 4. Put the mixed nuts on a baking tray and toast in the oven for about 7 minutes. Cool, then roughly chop. Meanwhile, grease and line a 900g loaf tin with baking parchment. In a large bowl, beat the butter and sugar with an electric hand mixer until light and fluffy (5-7 minutes). Add the eggs one by one, beating well after each addition. Stir in the ground almonds, cinnamon, rye flour and a pinch of salt until combined.

Spread 1⁄2 of the mixture into the base of the prepared loaf tin. Cover with the raspberries, followed by 1⁄2 of the toasted nuts. Loosely spoon over the remaining mixture, dolloping it over so you can still see some of the raspberries peeking through. Scatter with the remaining nuts, then bake for 35-40 minutes until firm to the touch (cover with foil if browning too quickly). Cool in the tin for 15 minutes, then remove from the tin onto a wire rack to cool completely. Once cool, cut into slices and serve with crème fraîche, if liked.