Raspberry and White Chocolate Loaf
(Makes one large loaf cake)
- 200g Butter
- 250g Caster Sugar
- 3 Eggs
- 250g Self Raising Flour
- 1/2 TSP Baking Powder
- 100ml Milk
- 10 Drops of Foodie Flavours Natural Raspberry Flavouring
- 50g Fresh Raspberries
White Chocolate Frosting
- 100g White Chocolate
- 280g Unsalted Butter, room temperature
- 350g Icing Sugar
A handful of fresh raspberries to finish.
- reheat the oven to 170℃, Gas Mark 4.
- Line a 2lb loaf tin with grease proof paper.
- Place the butter and sugar inside a large mixing bowl. Using an electric whisk beat them together until light and fluffy.
- Add in the eggs and 50g of the flour to avoid the mixture from curdling. Whisk together until well combined. Add in the remaining flour and baking powder and beat together until all the ingredients are well combined and smooth.
- Pour the milk into a small jug and add in the Foodie Flavours raspberry flavouring. Whisk them together and then pour the raspberry milk into the cake mixture. Whisk together on a low speed.
- Place the fresh raspberries into a small bowl and crush them with the back of a fork.
- Transfer half of the mixture into the prepared loaf tin and spread evenly. Equally pour over the crushed raspberries and then transfer the remaining half of the mixture on top. Spread evenly with a spatula or the back of a spoon.
- Place in the oven for around one hour until the loaf is golden brown and firm.
- Once cooked leave the loaf to cool in the tin completely.
- Whilst the cake is cooling, melt the white chocolate and then leave it to cool for 10 minutes.
- Place the room temperature butter into a large mixing bowl and beat with an electric whisk until pale, light and fluffy. This should take around five minutes. Add in the icing sugar and beat together until creamy and stiff – this should take around 10 minutes. Add in the white chocolate and beat together for a further two minutes.
- When the cake is cooled take it out of the tin and remove the greaseproof paper.
- Add the white chocolate frosting into a piping bag with a large round nozzle attached. Pipe small dots of frosting in lines until the whole top of the cake is covered. To finish sprinkle over some fresh raspberries.
The loaf will keep for four – five days in an air tight container.
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