Berries are abundantly available this time of the year, and I love to pack some in my weekly grocery shopping. The only downside is that they go bad so quickly, it breaks my heart having to throw away a couple of them. I had picked up different berries in the hope to make a terrine. But I ended up using them in different breads/cakes/pancakes etc. Here is the tea bread - it is actually more like a cake - just not as delicate. This is a wonderful raspberry studded quick bread with some almonds thrown in. We enjoyed it with some whipped cream, although it is good as is.
While using these delicate berries in cake batter, I much prefer to use frozen berries that are not thawed. With fresh ones, I invariably end up crushing a few no matter how gentle I am. And when you cut into a slice - it presents a gooey hot pink blob in the cake. Or with blueberries - the purple colour it lends is usually enough to ward off any unsuspecting guinea pigs!
In this recipe, I used fresh ones raspberries. And managed to find a couple of slices that were quite presentable.
1 cup sugar
1/4 cup butter
2/3 cup milk
1-1/2 cups flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 cup chopped almonds
1 cup raspberries (fresh or frozen, unthawed)
1. Preheat the oven to 350 F, and grease a loaf pan.
2. In a large bowl, cream the butter and sugar
3. Add in the liquids - the egg, milk and whip them togethe
4. In a seperate bowl, tip in the flour, baking powder and cinnamon and mix it up
5. Add the dry ingredients into the wet and gently mix until combined
6. Add in the rasperries and almonds and gently mix them into the batter
7. Pour it into the loaf pan and bake for about 60 to 70 minutes