A slice of this improves any day!
This White Chocolate Raspberry one is also rustically pretty to look at (as most things with raspberry are!
Its a classic combination really, white chocolate and raspberry.
Toss the raspberries in a little flour so they don’t sink while in the oven.
It astounds me I dont have more examples on my website!
If youre interested in how and why its different, see the FAQ below!
RASPBERRIES AND WHITE CHOCOLATE
Raspberries Fresh is better but frozen is still great.
See below for fresh vs frozen difference on this recipe.
Flour to coat the raspberries so they dont sink as it bakes.
It really does work (speaking from experience here!)
However by no means compromised!
However, the raspberries add great moisture in to this loaf so I found oil actually made the crumbtoodamp.
So butter it is!
Plus, we get the added bonus of lovely butter flavour.
But regular white sugar (granulated sugar) is fine too.
Brown sugar is not recommended, it will make the crumb too damp, I think.
Large eggs Also at room temperature, for the same reason as the yogurt.
Vanilla extract Better flavour than imitation vanilla essence.
Save it for things likeCreme BruleeandFlan Patissier!
However, it is not essential and Ive made this plenty of times without!
Flour Just plain white / all-purpose flour.
I havent tried this with gluten-free flour.
This is because they have different rising qualities in different batters.
Directions in the recipe notes.
Salt Just a touch, to bring out the other flavours in the cake.
Toss the raspberries in a little flour so they don’t sink while in the oven.
Standard baking practice these days!
Vanilla glaze
Heres all it’s crucial that you make the glaze.
Icing sugar (powdered sugar) Be sure to sift it to remove lumps.
They cant be mixed out (you know Ive tried!).
Milk Any key in of milk is fine here low fat, full fat, cow or non-cow.
When you first start mixing, it will seem like theres not enough.
I learnt this lesson the hard way in my early baking days!!
Tossthe raspberries with the flour then set aside.
Because frozen raspberries thaw quickly and will streak throughout the batter when you mix it in.
Butter and sugar Melt the butter in a heatproof mixing bowl (I use the microwave).
Let it cool just for a few minutes (warm ok, hot not ok).
Then whisk in the sugar.
Remaining wet ingredients Whisk in the remaining wet ingredients (yogurt, egg, vanilla).
Then mix just until the flour is fully incorporated,then stop mixing.
Over-mixing = tough cake.
Some lumps in the batter is fine, they will bake out in the oven.
Raspberries & white chocolate Add the white chocolate and raspberries.
Then decorate the top with extra raspberries, if you want.
(I want!).
Bake 75 to 80 minutes Bake for 40 minutes in a 190C/375F (170C fan-forced) oven.
Loosely cover with foil (to stop it from getting too brown).
Prevent screen from sleeping
Then bake for a further 35 minutes if using fresh raspberries, or 40 minutes if using frozen.
The loaf is ready when a skewer inserted into the centre comes out clean without a raw batter smear.
Coolfor 5 minutes in the loaf pan.
Then use the paper overhang to lift it out onto a rack and fully cool before glazing.
If you glaze before its fully cool, the glaze will just melt and disappear into the loaf.
To serve, cut thick slices and eat with your hands.
(Cutlery for this is way above my pay grade.)
Though as with most cakes, I highly, highly recommend eating it at room temperature.
I have visions of you cutting thick slices and enjoying this loaf with a cup of tea this weekend.
Lets make that come true!!
Nagi x
White chocolate raspberry loaf FAQ
Can I make this with other berries?
it’s possible for you to use blackberries, mulberries and chopped strawberries (into raspberry size).
Can this be made gluten free?
Im sorry, I havent tried with gluten free flour.
It wont work as written with almond meal.
Tell me about the testing you did for this loaf!
and 1 cup of white chocolate.
But that was a dismal fail far too much stuff that weighed the loaf down!
Then I found myself tweaking the leavening agent I was using.
I originally only used baking powder which actually works just fine if you alway use fresh raspberries.
Why is the batter different from the Blueberry Loaf?
Because raspberries release more moisture than blueberries (which have skin that holds the moisture in).
So if you use raspberries in theBlueberry Loafrecipe, youll find that the crumb gets a little too damp.
Bit more on this in the above section!
What about difference in measuring cups between countries?
So the difference in cup sizes does not matter for this recipe!
Hes a valuable company asset, I need eyes on him at all times!
