Raspberry loaf cake

Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a 9 inch loaf tin with parchment paper.

In a mixing bowl, combine the butter with the caster sugar until creamy. Beat the eggs together in a bowl.

Slowly add the flour to the mixture and then the egg. Give the mixture a good mix before spooning in 2 tsp vanilla extract– you can use a hand held blender for this if you like to make it quicker.

Add most but not all of the raspberries – you need to keep some for garnishing.

Pour the mixture into your loaf tin and smooth down the top with the back of a spoon.

Place in the oven for 40 minutes or until a skewer inserted in the middle comes out clean.

Remove from oven and allow to cool in the tin before putting it on a wire rack.

In the meantime, mix the icing sugar with the water and the rest of the vanilla extract.

Coat the top of the cake with the icing sugar and garnish with the rest of the raspberries.