Ingredients:
225g butter
285g caster sugar
1tsp vanilla essence
4 large eggs
135g gluten free flour
165g ground almonds
1tsp gluten free baking powder
300g raspberries
125g icing sugar
Step 1: Preheat your oven to 180°C.
Step 2: Mix together (with an electric whisk or whisk) the butter and caster sugar. Add in the eggs, vanilla essence and whisk together until light and fluffy.
Step 3: Fold in the gluten free flour, ground almonds and gluten free baking powder. Then gently fold in the raspberries.
Step 4: Grease your loaf tin (I used a 21x11cm loaf tin). Pour the cake mixture into your loaf tin.
Step 5: Bake your cake for 30 minutes initially. Once going golden brown, cover the cake with tin foil and bake for a further 30 minutes. Check your cake is cooked (place a knife into the middle and if it comes out clean this will mean it is done, if not put it back in the oven but check on it regularly).
Step 6: Mix the icing sugar with approx 15ml of water. Once the cake is cooled pour over the icing.