Rippled with a fresh raspberry puree and flavoured with chunks of white chocolate, this raspberry and white chocolate loaf cake is sure to be a crowd pleaser.
There is something rather decadent about white chocolate and with the addition of fresh raspberries it makes a humble loaf cake something more indulgent and special. I recently made one for my eldest son who is rather partial to raspberry and white chocolate cookies , so I thought it was the perfect flavour for his birthday cake. Being a loaf shape it was easy for him to transport to work and I’m told it went down a treat. So much so that one of his friends asked for the recipe.
When I made his it was rather a case of making it up as I went along, so this time in order to have a reliable recipe to pass on, I measured carefully and checked timings so that anyone can recreate it. I had used an extra long cake tin salvaged from my dad’s bakery for his but this time I used a standard 900g (2lb) tin. I’m pleased to report that I think it tastes fabulous too, as unlike the original cake, this time I got to taste a slice.
Fresh juicy raspberries and chunks of white chocolate in a simple to make loaf cake, perfect for sharing.
- 150 g fresh raspberries
- 2 tbsp raspberry jam
- 125 g white chocolate
- 200 g butter softened
- 200 g golden caster sugar
- 4 eggs
- 250 g self-raising flour
Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Line the base and sides of a 900g (2lb) loaf tin.
Set aside a few raspberries to decorate then roughly mash the remaining raspberries together with the raspberry jam in a small bowl and set aside. Cut the chocolate into small chunks, set aside.
In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time beating well after each addition.
Fold in the white chocolate chunks and flour.
Spoon about one-third of the sponge mixture into the bottom of the tin. Cover with half the raspberry mixture. Top with another third of the sponge mixture followed by the remaining raspberry mixture.
Finally top with the remaining sponge mixture and use a blunt knife or a skewer to gently ripple the two mixtures together.
Bake for 1 to 1 1¼ hours or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Melt the remaining chocolate in a bowl over a pan of hot water and drizzle over the top of the cake, top with the reserved raspberries and allow the chococate to set before slicing to serve.
Nutrition information is approximate and is meant as a guideline only.