Raspberry and Lemon loaf cake

We love getting the little ones involved in baking, so we have created an easy healthy Easter baking recipe for you to try at home :-)

Best of all there is no added sugar, and the texture is super-soft so suitable for babies from 7+ months. The cake is naturally sweetened with seasonal raspberries, apples and a hint of lemon. 

We hope the whole family enjoys making and eating this one. If you have any leftovers it's perfect to pop into the freezer and you'll have a stash for future breakfasts, puddings and snacks. (Just defrost in the microwave for approx 30 seconds per slice)

Ingredients 

Raspberries 150g

Grated apple 175g (approx 1 large apple)

Self-raising flour 175g

Baking powder 1.5tsp

 2 x large eggs 

Coconut oil or butter 30g

Milk of your choice (we used almond) 90g

Lemon juice (15g/half a lemon)

Method

Grease and line a loaf tin

Encourage your little one to help you weigh out each ingredient and add all ingredients (except raspberries) to a blender - whizz until smooth

Stir in the raspberries

Pour mixture into the lined tin 

Bake at 180C fan for approx 35-40 mins until a skewer comes out clean 

Cool, slice and enjoy!