I love the flavour of raspberries. And what makes it better, is white chocolate and raspberries! The combination of sweet and tart is just chef’s kiss. Once I tried this raspberry white chocolate loaf cake, I was in love!!!! It was in a word DIVINE!!!!
Preparation Time 10 minutes
Bake Time 60 minutes
Yield 10 slices
Ingredients
200 grams butter- softened
150 grams sugar
200 grams flour
1 heaped teaspoon baking powder
4 eggs - room temperature
1 teaspoon vanilla
1/4 cup sour cream
150 grams white eating chocolate- chopped
200 grams raspberries
Topping
A handful of raspberries
Chopped white chocolate
Instructions
Preheat the oven to 180c. Line a 9x5 inch loaf tin with parchment paper. Set it aside.
Beat the butter and sugar together for 3-4 minutes until light and fluffy.
Add the eggs one at a time, making sure that one egg is properly mixed in before adding another. Add the vanilla
Add the dry ingredients and then pour in the sour cream.
Fold in the chocolate chips and raspberries.
Pour the batter into the lined loaf tin. Level off the batter then top with additional raspberries and white chocolate chunks.
Bake the cake in the oven at 180c for 60 minutes until an inserted skewer comes out clean.
Remove the cake from the oven and set it aside for 10 minutes before removing the cake from the loaf tin.
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