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Raspberry and honey loaf cake
This sweet and fruity loaf cake is a real treat
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Calories 259 kcal
Ingredients
- 2 free-range eggs
- 150 ml brown rice milk
- 80 ml mild extra virgin olive oil
- A pinch of sea salt
- 4 tbsp raw honey
- A pinch of cinnamon
- 200 g brown rice flour sifted
- 50 g cornflour sifted
- 1 tsp gluten-free baking powder
- 100 g fresh (or frozen) raspberries washed, dried, chopped
Instructions
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Preheat the oven to 180oC/Gas Mark 4. Line a loaf tin with parchment paper.
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Beat the eggs with the milk, olive oil, salt and honey. Add the cinnamon, flours, baking powder, brown sugar and mix. Add the raspberries and mix again.
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Pour the dough into the loaf tin, then bake in the oven for 25 minutes.
Nutrition Facts
Raspberry and honey loaf cake
Amount Per Serving
Calories 259
Calories from Fat 105
% Daily Value*
Fat 11.7g18%
Saturated Fat 1.9g12%
Sugar 9.5g11%
Protein 3.8g8%
* Percent Daily Values are based on a 2000 calorie diet.