White chocolate and raspberry loaf
Two classic flavours work perfectly in this light and fluffy bake, ideal for a celebration.
PER SERVING: 510 cals, 27g fat, 16g sat fat, 58g carbs
SERVES: 8
PREP: 25 mins
COOK: 1 hr, plus cooling
- 175g unsalted butter, softened
- 200g golden caster sugar
- 1tsp vanilla extract
- 3 medium eggs
- 200g plain flour
- 1tsp baking powder
- 1tbsp whole milk
- 100g fresh or frozen raspberries, defrosted
- 100g white chocolate, chopped
FOR THE DECORATION
- 75g white chocolate, melted
- Handful freeze-dried raspberries
YOU WILL NEED
- 900g loaf tin, fully lined with baking paper
1 Heat the oven to 170C Fan/Gas 5. Using an electric mixer, cream the butter and sugar together for 5 mins until light and fluffy. Add the vanilla extract, then the eggs, one at a time, beating well each time.
2 Mix in the flour and baking powder, adding the milk to loosen if the mixture is stiff. Fold in half of the raspberries and all the white chocolate.
3 Pour into the prepared tin and scatter the remaining raspberries on top.
4 Bake for 1 hr until golden and springy, and a skewer inserted in the centre comes out clean. If the loaf starts to brown, cover loosely with foil. Cool in the tin for 15 mins before moving to a wire rack.
This story is from the May 30, 2023 edition of Woman's Weekly.
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This story is from the May 30, 2023 edition of Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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