coriander

As we are now in the final month of winter, I once again find myself digging into my stash of provisions from the warmer months. This means finishing up the last of my wild raspberry supply. Here, the raspberries find their way into a raspberry lime and coriander loaf cake. 

Coriander is the seed of a cilantro plant. It is earthy, aromatic, and floral with a hint of citrus. It is even said to have medicinal properties. You might wonder, coriander in a cake? But give it a try. The coriander pairs so well with the tang of lime and the tart sweetness of raspberries. Top it all off with a dusting of powdered sugar, and this raspberry lime and coriander loaf cake has a distinct and unique flavor profile.

Try a slice of raspberry lime and coriander loaf cake for breakfast with coffee or as a snack with afternoon tea. I even recommend turning it into french toast, but that’s a whole other story. 

ingredients

• 1 ½ cups flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• Pinch of salt
• ¼ cup coriander seeds, toasted and ground
• ¼ cup coconut oil
• ¾ cup granulated sugar
• ½ cup sour cream or yogurt (I like to do a mix of both, but if you don’t have both, either one works!)
• 3 eggs
• 1 tablespoon lime zest
• ¼ cup freshly squeezed lime juice
• 1 ½ cups frozen raspberries, thawed and drained

steps

Preheat the oven to 350°F. Grease and line a loaf pan with parchment paper.

Mix together the flour, baking powder, baking soda, salt, and ground coriander in a medium-sized bowl. Set aside.

Cream together the coconut oil, sugar, and sour cream/yogurt until fluffy. Add the lime zest and mix thoroughly. Add the eggs, one at a time, until evenly incorporated. Add the lime juice and mix. Slowly add in the flour, coriander mixture until all the ingredients are combined.

Add the raspberries and their juice and mix to combine. I use a stand mixer to do this on the lowest speed and some of the frozen raspberries release their juices and turn the batter pink.

Bake for 45 minutes until the sides of the loaf cake pull away from the pan. Let cool slightly, dust with powdered sugar, slice, and serve warm or cold!