I strapped Bert into his car seat as he picked his nose and… ‘Are you eating your snot?’ I said. ‘That’s disgusting.’
‘No,’ he corrected me. ‘It’s delicious.’
He then swiped the back of his hand across his nose and held it out to me. ‘You try it,’ he said.
This cake was moist, just sweet enough and delicious. But its not the most delicious thing we’ve eaten this week.
Makes a small loaf
125g soft butter
175g golden caster sugar
1 teaspoon vanilla essence
125g plain flour
2 teaspoons baking powder
45g ground almonds
125ml Greek yoghurt (or other plain yoghurt)
Preheat the oven to gas mark 4/ 180 degrees.
Beat the sugar and butter together till light and creamy, then add the eggs one at a time, beating well after each one. Add the vanilla with the last egg. Fold through the flour, baking powder, almonds and yoghurt, then finally stir through the raspberries, gently. Pour into a lined 2lb loaf tin or 20cm round tin. Bake for 45 – 55 minutes, till golden and firm on top. We had ours warm with a dollop of yoghurt, and now I’m thinking that that’s practically a balanced breakfast tomorrow.