coconut, yellow raspberry and almond bites

White, dusty flour, soft butter, soft flakey almonds and the coarse sugar crystals sounds like cooking poetry.

The smell of brown sugar caramelising when baking in the oven stirred through with almond oil; doubled up with flaked almonds and colourful berries, just makes you want to eat everything up.

For an everyday cake, this recipe is perfect as an on-the-go snack. Azada’s Olive Oil & Orange gives it a soft, moist crumb along with the sweetness of the berry juices, giving you the juiciest of cakes

Makes 25 portions

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.

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