This White Chocolate Raspberry Loaf Cake is easy to make but tastes very special! Dress it up with white chocolate buttercream and fresh raspberries or keep it simple with glaze.
226g(1 cup) softened unsalted butter or margarine (Stork)
4medium eggs
1tspvanilla extract
1tbspmilk
100g(⅔ cups) white chocolate chunks
100g(¾ cup) fresh raspberries
1tbspflourfor the raspberries
WHITE CHOCOLATE BUTTERCREAM
100g(⅔ cups) white chocolate chipsmelted
113g(½ cup) softened unsalted butter
125g(1 cup) icing sugar
1tspvanilla bean pasteor extract
TOPPING AND DECORATION
100g(¾ cup) fresh raspberries
white chocolate curls or buttons
Instructions
Make the cake
Preheat the oven to 180C (350F) or 160F (220F) Fan Setting. Line a 2 pound / 900g loaf tin with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner.
Put all the cake ingredients in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). Beat together on low speed to start with then increase the speed once the ingredients have combined. Add 1-2 tablespoons of milk and keep mixing, scraping the bottom and sides of the bowl, until you have a smooth batter.
Toss the raspberries with the tablespoon of flour. Gently fold the white chocolate chunks and raspberries into the batter.
Spoon the cake batter into the prepared cake tin and level. Bake for 60-65 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean.
Use the paper to lift the cake out of the tin and leave it to cool on a wire rack before adding any frosting.
Make the buttercream
Beat the butter, icing sugar and vanilla together using a hand or stand mixer. Add the melted white chocolate and beat until the buttercream holds peaks
Decorate the cake
Spread or pipe the buttercream on your loaf cake and decorate with fresh raspberries and white chocolate curls. Best eaten fresh but will keep in the fridge for a couple of days.