Raspberry & White chocolate loaf cake.

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Today it’s Izzy’s birthday! My baby turns three (how the hell did that happen?!) But I prepared this cake yesterday for her to take into nursery this morning and I just knew it was something to share with you all. Its completely un-seasonal, really its a recipe post to be shared in the summer, what with it containing raspberries. But I couldn’t wait that long to share it with you all!

So, seen as though i’ve got a spare five minutes before the celebrating can begin, I’m going to show you just how to do it.

 

Here’s what you need:

175g self raising flour,

175g butter – softened.

175g caster sugar,

4 eggs,

teaspoon of vanilla paste/extract.

150g raspberries fresh/frozen.

200g white chocolate. (150g broken into chunks, the other 50g melted down later)

*Red food colouring is completely optional.

 

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And here’s what you need to do:

 

First preheat the oven to 170 degrees/ gas mark 3

Next whisk up the butter and sugar, before adding in the eggs and vanilla extract.

Now add the flour and whisk for a good five minutes. The extra whisking time is a pain if you only have a hand whisker, but it really is needed for a light and fluffily cake.

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Once those steps are finished you can add the best part of the cake. First tip in your raspberries, then your white chocolate chunks. Don’t whisk, instead folding lightly with a spoon or spatula.

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Pour your cake mixture into a lined and buttered loaf tin and set in the over, middle shelf for about an hour, or until golden brown and firm in the middle. Mine takes exactly 1 hour 15 minutes.  *You can check its completely cooked by popping a skewer into the middle, raspberries will bring your skewer up with juice, but it shouldn’t have any raw cake mix on it.

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Once you’re cake is baked, set aside for ten minutes, before turning out and leaving to cool.

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Once your cake is cooled you can melt down the remainder of your white chocolate. I do this in a microwave (unless i’ve got a large amount of chocolate to melt down, then I use the traditional bowl over hot water method.) 30 seconds on a high power, stir, then in ten second intervals before its fully melted.

If you like you can pop in a little red food colouring to make the chocolate pink, this is completely optional. I just liked the look of it. Anyway, once your chocolate is melted you can drizzle over the top of your loaf cake.

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Slice.

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And enjoy.

I’m now off to spend the day celebrating the birthday of my beautiful, sweet little three year old.

Robyn,

The little woman pretends.

 

9 Comments

  1. Victoria Thompson

    I made this cake last week and it was delicious! We have a valentines cake sale and work tomorrow and I’m baking it again. Should go down a treat x

  2. Sarah Kay

    I made this yesterday for my daughter to take to nursery today, what a great cake.
    The only difference was it seemed very moist, the bake looked similar to your pictures. I did wash the raspberries before and I only baked it for 1 hour at 170 in an electric fan oven, should I have baked for longer or is it supposed to be moist due to the fresh raspberries in it?

    • Ahh you did? I hoped they liked it. I think it is just a moist cake, it shouldn’t be wet though – if that makes sense? Sometimes it can help just leaving the cake in the oven – after turning off the heat- for another five minutes or so, it won’t burn, but the heat will still be circulating enough to get rid of those soggy bits. xx

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