White Chocolate Raspberry Loaf Cake
Delicious White Chocolate Raspberry Loaf Cake made with fresh raspberries and rich white chocolate, perfect for dessert or a sweet treat.
Equipment
- 2lb loaf tin
- Mixer
- piping bag
- piping nozzle
Ingredients
Cake
- 200 g unsalted butter
- 200 g caster sugar
- 200 g self raising flour
- 4 medium eggs
- 200 g raspberries
- 150 g white chocolate chips/chunks
Decoration
- 125 g unsalted butter room temperature
- 250 g icing sugar
- 125 g white chocolate
- fresh raspberries
- freeze dried raspberries see link
- white chocolate chips
Instructions
For the Cake
- Preheat your oven to 180ºc/160ºc fan, and line a 2lb loaf tin with parchment paper.
- Beat together the butter and sugar until light and fluffy.
- Add in the self raising flour and eggs and beat again until smooth and lovely.
- Fold through the raspberries and white chocolate.
- Pour the mix into the tin, and bake the cake in the oven for 55-65 minutes.
- Leave the cake to cool in the tin for 10 minutes, and then turn onto a wire rack to cool fully.
For the Decoration
- Melt the white chocolate until smooth, and leave to cool.
- Beat the butter in a mixer for a few minutes so it's really smooth.
- Add in the icing sugar and beat again until smooth.
- Add in the white chocolate and beat again.
- Ready your piping bag and nozzle, and pipe your buttercream onto your cake however you fancy!
- Add some fresh raspberries, freeze dried raspberries and white chocolate chips and enjoy.
Notes
This cake will last for 3+ days once baked. You can freeze this cake for 3+ months.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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