Ingredients:

  • 2.5 cups super-fine almond flour (300g)
  • 0.5 cup honey or maple syrup (120ml)
  • 3 large eggs
  • 0.25 cup melted coconut oil (60ml)
  • 1 tsp baking powder (5g)
  • 0.25 tsp fine sea salt (1.5g)
  • 2 tbsp fresh lemon zest (12g)
  • 2 tbsp freshly squeezed lemon juice (30ml)
  • 1 tsp pure vanilla extract (5ml)
  • 1 cup fresh raspberries (125g)
  • 1 tsp cornstarch or arrowroot powder (3g)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper, leaving a slight overhang on the sides.
  2. In a large bowl, beat the eggs and honey on high for 3 minutes until the mixture looks pale and frothy.
  3. Whisk in the melted coconut oil, lemon juice, lemon zest, and vanilla extract until the oil is fully emulsified.
  4. Sift in the almond flour, baking powder, and salt. Gently fold with a spatula until no dry clumps remain, avoiding over-mixing.
  5. Toss the fresh raspberries in the cornstarch or arrowroot powder, then gently fold the berries into the batter using a cut and fold motion.
  6. Pour the batter into the prepared pan, smooth the top, and bake for 40–45 minutes until the top is pale mahogany-gold and a toothpick comes out clean.