Wholemeal raspberry loaf cake

INGREDIENTS
150 g wholemeal flour
150 g Italian '0' flour
100 g raspberries
120 g brown sugar plus 2 tablespoons for top
125 g yoghurt
50 ml milk
30 ml sunflower oil
30 g desiccated coconut
2 eggs
1 pinch salt
1 pinch vanilla
10 g baking powder

I lightly whisk sugar and eggs.

I add yoghurt.

I mix thoroughly.

I add oil.

Then milk.

I combine.

I mix both flours separately.

Then coconut.

Then sifted baking powder.

Then salt and vanilla; mix.

I combine wet and dry without overworking.

Batter is uniform.

I line a loaf tin and add half the batter.

I add some raspberries. Next time I will try coating in sugar, as underripe ones are sour.

I cover with remaining batter.

I press remaining raspberries in.

I scatter brown sugar.

I bake at 180°C for 30 minutes.

Wholemeal flour gives a distinctive flavour. From ‘Cucina veloce e sana’.