White chocolate and raspberry loaf cake


125g Butter
175g Caster sugar
2 Large eggs
175g Self raising flour
4 Tbsp Milk
150g Raspberries
125g White chocolate

6tag_111015-153413Preheat oven 180c/fan 160c/gas mark 4, Grease and line a 900g loaf tin.

Beat the butter and sugar together until light and fluffy. Add the eggs one at a time and continue to beat.

6tag_111015-153220Sift in the remaining flour and gently fold in until thoroughly combined. Stir in the milk, then carefully fold in the raspberries, taking care not to squash them.

6tag_111015-153131Spoon the mixture into the tin and spread evenly, bake for 35-40 minutes until risen and golden and a skewer inserted into the centre comes out clean. Leave to cool.

6tag_111015-153012Meanwhile, melt the white chocolate in a heat proof bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water. Remove from the heat and drizzle the chocolate across the top of the cake and decorate with raspberries.

Leave the topping to cool before enjoying.


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