Makes: 1 white chocolate raspberry loaf cake
For the cake
225g butter, at room temperature
225g caster sugar
1 teaspoon vanilla extract
225g self raising flour
1 teaspoon baking powder
350g chopped fresh raspberries
200g white chocolate, finely chopped
110g white chocolate
110g raspberries, pureed
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Method Prep:15min › Cook:50min › Ready in:1hr5min
For the cake:
Preheat the oven to 180 C / Gas 4. Grease a 900g loaf tin and line with baking parchment.
In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Add the eggs, one a time, beating well after each addition until the mixture is thick and creamy. Mix in the vanilla extract. Sift in the flour and baking powder and fold in until well mixed. Lastly, gently stir in the raspberries and white chocolate. Pour into the prepared cake tin and smooth the top.
Bake in the preheated oven for 50 to 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely.
Spread the puréed raspberries over the top of the cake then drizzle the white chocolate over. Slice and serve.