Ramadan 6

Hello, 

Here's the Raspberry Almond Bread I made yesterday, recommended by my friend Maryam from this blog.  

Ingredients:  

2 cups all-purpose flour 

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt 

1/2 cup (1 stick) unsalted butter, softened 

1 cup sugar

1/2 tsp pure almond extract

2 eggs

2 tbsp sour milk

1 cup crushed fresh raspberries

1/3 cup toasted slivered almonds

Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers.

Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.

Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely.

Thanks a lot to Joy The baker blog for the recipe, it tastes and smells really good.