White Chocolate Raspberry Loaf
Hello everyone! Today, I present to you a straightforward and delightful bake, White Chocolate Raspberry Loaf Cake! A superb mixture, traditional Madeira sponge filled with succulent raspberries and adorned with white chocolate.
These loaf cakes are such a stunning and effortless bake that serves as a wonderful treat for celebrations or simply when you crave something sweet. It cuts into portions readily and looks fantastic. Feel free to experiment with the embellishments.
For this recipe, I utilized a 2-pound loaf tin, but any tin size will do just fine! You can even transform this recipe into cupcakes and bake them for about 18 minutes or until a toothpick emerges clean.
If you have any inquiries, message me on Instagram. Wishing you joyful baking! <3 Don’t forget to check my Instagram for a Reel of me preparing this White Chocolate Raspberry Loaf Cake.
- Loaf tin
- Weighing scales
- Bowls
- Baking paper
- Spatula
- Electric whisk
- 225 grams Butter
- 225 grams Caster Sugar
- 4 Eggs
- 1 tsp Vanilla
- Zest Half a lemon
- 225 grams Self-raising flour
- 100 grams Raspberries (Fresh or frozen) Dusted in 1 tbsp flour
- 100 grams Melted white chocolate
Decoration
- Handful Fresh raspberries
- 1 tbsp Shaved white chocolate
- Preheat your oven to 180C/160 C Fan. Grease your loaf tin and line it with paper.
- In a mixing bowl, beat butter and sugar together until light and fluffy.
- Incorporate eggs one after the other until blended.
- Stir in your vanilla and lemon.
- Introduce your sifted flour and mix until well combined.
- Gently fold in your raspberries.
- Transfer cake mixture into your loaf tin and bake for 50-55 minutes until a toothpick tests clean.
- After cooling, drizzle with your melted chocolate.
- Allow to cool completely.
- Adorn with some additional raspberries and shaved chocolate if desired.
- Savor!!!
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