Description
A delightful loaf cake combining sweet white chocolate and tart raspberries for a rich, buttery treat perfect for any occasion.
Ingredients
Scale
- 200 g unsalted butter
- 200 g caster sugar
- 200 g self-raising flour
- 4 medium eggs
- 200 g fresh raspberries
- 150 g white chocolate chips/chunks
- 125 g unsalted butter (room temp)
- 250 g icing sugar
- 125 g white chocolate (for frosting)
- Raspberries (for decoration)
- Freeze-dried raspberries
- White chocolate chips (for topping)
Instructions
- Preheat the oven to 180ºC (160ºC fan) and line a 2lb loaf tin with parchment paper.
- Creaming together the 200 g unsalted butter and 200 g caster sugar until pale and fluffy.
- Whisk in 200 g self-raising flour and 4 medium eggs until the mixture is smooth.
- Add 200 g fresh raspberries and 150 g white chocolate chips, folding gently to combine.
- Transfer the batter into the loaf tin and bake for 55 to 65 minutes.
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack.
- Make the buttercream by beating 125 g unsalted butter, then adding 250 g icing sugar and 125 g melted white chocolate until fluffy.
- Decorate the cooled cake with the buttercream, fresh raspberries, freeze-dried raspberries, and white chocolate chips.
- Enjoy your delicious loaf cake fresh or store it in an airtight container for up to 3 days.
Notes
For best flavor, use room temperature ingredients. This cake freezes well for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg