Slice of kefir raspberry loaf cake

Ingredients

For 1 serving

• Kefir30 ml
• All-purpose flour22 g
• Eggs15 g
• Sugar9 g
• Sunflower oil3 g
• Raspberries25 g
• Baking soda0.5 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat a conventional oven to 175 °C and line a loaf tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the loaf.
2. In a bowl whisk the eggs with the sugar until pale and foamy, then add the kefir and sunflower oil.
3. Sift the plain flour and bicarbonate of soda over the top and fold them in with a spatula until no dry flour is visible: the bicarbonate reacts with the acidity of the kefir, so get it in the oven straight away.
4. Gently rinse and dry the raspberries, roll them in a pinch of flour so they don't sink and fold them in without crushing them.
5. Pour into the tin, level and bake for 40–45 minutes, until golden and a skewer in the centre comes out dry.
6. Let it cool in the tin for 10 minutes, then on a wire rack, and slice it when lukewarm.