Almond Loaf with Raspberry Crumble

Almond Cake <- Click on link to see the looks

Ingredients

• 250 g cake flour (2 cups), sifted
• 20 g cornstarch (2 tbsp)
• 2 tsp baking powder
• ½ tsp baking soda
• ¾ tsp fine sea salt
• 260 g granulated sugar (1¼ cups)
• 130 g neutral oil (⅔ cup)
• 160 g plain unsweetened non-dairy yogurt (⅔ cup)
• 120 g non-dairy milk (½ cup)
• 7 g apple cider vinegar
• 1 tsp almond extract
• 1 tsp vanilla bean paste

Instructions

1. Heat oven to 350°F (175°C). Grease and line one 9×5 inch loaf pan with parchment.
2. Whisk cake flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
3. In a large bowl whisk sugar, oil, yogurt, non-dairy milk, vinegar, almond extract, and vanilla until smooth.
4. Add dry ingredients to wet and whisk just until combined. Batter will be thick and glossy.
5. Set batter aside while preparing the crumble.

Raspberry Almond Crumble 

Ingredients

• 55 g all-purpose flour (¼ cup + 2 tbsp)
• 9 g Jungle Powders freeze-dried raspberry powder
• 45 g granulated sugar (3 tbsp)
• ¼ tsp fine sea salt
• 15 g finely chopped toasted almonds (2 tbsp)
• 58 g non-dairy butter, melted (¼ cup)

Instructions

1. Combine flour, raspberry powder, sugar, salt, and chopped almonds.
2. Stir in melted non-dairy butter until damp clumps form with loose crumbs.
3. Keep crumble at room temperature.

Assembly & Baking

1. Pour about 60% of the batter into the prepared loaf pan and spread evenly.
2. Sprinkle the raspberry almond crumble evenly over the batter and lightly press to adhere.
3. Spread the remaining batter gently over the crumble until fully covered.
4. Sprinkle the top lightly with sliced almonds and coarse sugar.
5. Bake 50–60 minutes, tenting loosely with foil after 45 minutes if almonds are browning.
6. The loaf is done when the center reaches 200–204°F (93–96°C).
7. Cool in the pan 20 minutes, then lift out using the parchment and cool completely.

Freeze-Dried Raspberry Drizzle

Ingredients

• 150 g powdered sugar (1¼ cups), sifted
• 40 g non-dairy milk (2½ tbsp)
• 5 g Jungle Powders freeze-dried raspberry powder
• Pinch fine sea salt

Instructions

1. Whisk powdered sugar, raspberry powder, and salt until evenly pink.
2. Add milk and whisk until smooth and glossy.
3. Adjust with small splashes of milk until thin and pourable.
4. Drizzle lightly over the fully cooled loaf.
5. Top with more toasted almonds and white sanding sugar

Storage

• Room temperature, covered: up to 1 day
• Refrigerated: up to 3 days
• Served best chilled, but great either way