Preheat the oven to gas 6, 170°C, fan 150°C. Grease and line a 23cm x 13cm (9in x 5 1/2in) loaf tin and set aside.
In a large bowl, beat the butter and sugar with an electric whisk until light and fluffy. Add the eggs, one at a time, beating until well incorporated.
Using a spatula, fold in the soured cream, orange zest and almond extract and ground almonds. Sift in the baking powder and flour and fold into the mixture, then stir through the frozen raspberries.
Spoon the mixture into the lined loaf tin. Smooth the surface and scatter over the demerera sugar and flaked almonds. Bake for 50-60 minutes or until a skewer inserted into the centre of the loaf comes out clean
Meanwhile, make the amaretto and orange cream. Whip the cream to soft peaks, then fold in the icing sugar, orange zest and liqueur. Transfer to a small picnic tub and chill until needed.
Remove the loaf from the oven and leave to cool in the tin for 15 minutes, before turning out onto a wire rack to cool completely. When cool, wrap tightly in foil to transport to the picnic. Serve the loaf in thick slices with a dollop of the cream on the side.
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Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.