30 ml Azada’s Olive Oil & Orange
500 grams all purpose flour
220 grams softened salted butter
160 grams brown sugar
150 ml almond milk
150 grams yellow raspberries
60 grams shredded coconut
50 grams flaked almonds
15 grams baking powder
2 large eggs
Preheat the oven to 180°C/ Gas mark 4/ 356°F
Sift the flour and baking powder into a large bowl, add the butter and with your fingertips rub until the mixture resembles fine breadcrumbs.
Gently mix in the sugar, flaked almonds, shredded coconut and yellow raspberries and set aside.
In a separate bowl, beat the eggs, Azada’s Olive Oil & Orange and the almond mix. Once combined, add to the flour mixture and mix until combined.
Bake for 1 hour until risen and golden brown.
Leave to cool before slicing and devouring with a cup of tea.