Raspberry and White Chocolate Loaf Cake
Raspberry and white chocolate loaf cake is a super sweet, moist, and fruity treat. Perfect for afternoon tea on a warm day.
Servings 12 Slices
Calories 481kcal
Ingredients
- 170 g Butter or Margarine at room temperature
- 170 g Caster Sugar
- 3 Medium Eggs
- 1 Teaspoon Vanilla Extract
- 170 g Self Raising Flour + 2 tablespoons to coat berries
- 150 g White Chocolate Chips + a handful to decorate - optional
- 150 g Raspberries + a handful to decorate - optional
For the White Chocolate Buttercream:
- 150 g Unsalted Butter at room temperature
- 150 g Icing Sugar
- 100 g White Chocolate Broken into squares
Instructions
- Place 150g of raspberries in a small bowl and toss in 2 tablespoons of flour, until they are well coated, leave to one side.
- Preheat the oven to 160 degrees C (fan-assisted) and grease or line a 2lb loaf tin.
- Whisk the butter/margarine and caster sugar until smooth.
- Add the eggs one at a time and whisk until combined, adding the vanilla extract with the last egg.
- Whisk in the flour until smooth, with an electric whisk this shouldn’t take more than 2 minutes.
- Carefully fold in the floured raspberries and 150g of white chocolate chips, taking care not to overmix.
- Pour into the prepared loaf pan and bake for 45-50 minutes.
- Check the centre with a skewer, if still uncooked, loosely cover with foil and return to the oven, checking with a skewer every 5 minutes.
- Remove from the oven and leave in the tin to cool.
- While the cake is cooling, carefully melt the white chocolate in short bursts in the microwave or over a Bain Marie and leave to one side to cool.
- Beat the unsalted butter until soft.
- Add the icing sugar and continue to beat until the mixture is smooth.
- Fold in the cooled melted chocolate.
- Once the cake is cool remove it from the tin.
- Pipe or spread on the white chocolate buttercream.
- Sprinkle over the remaining raspberries and white chocolate chips if desired.
Notes
- You can also decorate with freeze-dried raspberries or raspberry sauce.
- If you are using frozen raspberries, you may need to bake for 5-10 minutes longer.
- See the post above for more tips, and ways to stop your raspberries from sinking.