Preheat the oven to 175C (345F).

Lightly grease and line a 450g loaf tin with baking paper.

In a bowl, blitz together the basil and oil using a hand-held blender until smooth. Add the butter, orange zest and sugar and cream together for at least 6, or until light and fluffy. Beat in the eggs one by one, then gently fold in the orange juice, milk, flour, baking powder and salt to form a batter.

Continuing to fold gently, drop the raspberries into the batter in small handfuls until evenly distributed (try not to break the raspberries up at this stage as the batter will turn a grey/purple colour rather than the vibrant pistachio green it should).

Pour the batter into the prepared tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool slightly in the tin for 5 minutes, then carefully turn out into a wire rack and leave to cool completely.