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raspberry and white chocolate loaf on a serving plate.
cookingwithmykids

Raspberry and white chocolate loaf

RASPBERRY AND WHITE CHOCOLATE LOAF IS A DELICIOUS LIGHT BUTTERY CAKE FILLED WITH ZINGY BURSTS OF RASPBERRY AS WELL AS WHITE CHOCOLATE. IT'S A REALLY EASY RECIPE, MAKING IT PERFECT FOR KIDS AND BEGINNER BAKERS ALIKE.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Afternoon tea
Cuisine: British
Calories: 449
Ingredients Equipment Method

Ingredients
  

  • 175 g (¾ cup) butter or baking spread
  • 150 g (⅔ cup) caster sugar
  • 2 eggs
  • 115 ml (½ cup) whole milk
  • 1 teaspoon vanilla extract
  • 210 g (1 ⅔cups) self raising flour *
  • 150 g (¾ cup) white chocolate chips
  • 150-200 g raspberries
For the decoration
  • 100 g white chocolate
  • Raspberries / freeze dried raspberries

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • 2 lb loaf tin
  • Wire rack

Method
 

  1. Preheat your oven to 170C / 160C Fan / 340F and grease and line a 2 lb loaf tin with baking or parchment paper.
CREAM THE BUTTER AND SUGAR TOGETHER
  1. Measure out the butter, (or baking spread if you're using it), and the sugar and add them both to a large mixing bowl or a free-standing mixer.
  2. Using a hand held mixer, the k-paddle of your mixer, or even wooden spoons, beat the butter and sugar together for a few minutes until they become light and fluffy.
ADD THE EGGS, MILK AND VANILLA
  1. Crack the eggs into a small bowl. Add them, one at a time, to your mixing bowl, mixing a little in between each addition.
    Add the vanilla extract and milk.
  2. Mix the eggs, milk and vanilla in. Your mixture will be quite sloppy at this point.
ADD THE FLOUR
  1. Measure out the flour and add it to your mixing bowl. Gently mix it in until it is well combined and the batter is nice and smooth.
Add the raspberries and white chocolate chips
  1. Finally, measure out the raspberries into a small bowl, then add a tablespoon of flour. Mix it in so the raspberries are coated in the flour.
  2. Add the raspberries and white chocolate chips to your mixing bowl. Gently stir them in with a wooden spoon or spatula until they are well dispersed through the batter.
BAKE THE RASPBERRY AND WHITE CHOCOLATE LOAF
  1. Spoon or pour the batter into your prepared loaf tin and spread it into each corner with a spatula, the back of a spoon or a small palette knife.
  2. Bake the loaf cake for 50-55 minutes. It's ready when it has turned a lovely golden brown colour and a skewer or sharp knife inserted into the middle should come out clean.
    If you find the top of the loaf is browning too much before it is ready, loosely cover it in foil for the last 10 minutes or so while it finishes baking.
  3. Remove the raspberry loaf from the oven, leave it to cool in the tin for 10-15 minutes, then turn it out and pop it on a wire rack to cool completely.
DECORATE THE RASPBERRY AND WHITE CHOCOLATE LOAF CAKE
  1. Measure out the white chocolate, break it up and add it to a heatproof bowl set of a pan of simmering water (a double boiler).
    Slowly melt the white chocolate, stirring it until it it is nice and smooth.
  2. Using a small piping bag or just over the back of a spoon drizzle over the white chocolate and add get your kids to add some raspberries to decorate. Leave it until the chocolate has set.
  3. Serve and enjoy.