Raspberry and White Chocolate Loaf
A beautiful raspberry and white chocolate loaf, perfect for Valentines Day
Servings: 10 Slices
Calories: 559kcal
Equipment
- loaf tin
Ingredients
- 200 g Unsalted Butter At room temperature
- 200 g Granulated Sugar
- 1/2 tsp Vanilla Extract
- 200 g Self Raising Flour
- 150 g Fresh Raspberries
- 90 g White chocolate Grated
- 4 Large Eggs
Buttercream and Decorations
- 150 g Unsalted butter At room temperature
- 200 g Icing Sugar sifted
- 1/2 tsp Vanilla Extract
- 30 g Melted white chocolate
- 150 g Fresh raspberries
- 20 g White chocolate shavings
- 2 Tbsp Milk
Instructions
- Preheat the oven to 200degrees
- Beat the butter and sugar for 1-2 minutes
- Add eggs one by one and mix well after each addition. Add the vanilla with the last egg.
- Add in the flour and mix well
- In a separate bowl cover the raspberries with a table spoon of flour and fold them in the mixture
- Fold in the chocolate
- Pour into tin and bake for 55-60 minutes
Buttercream
- In a clean bowl beat the butter for 3-4 minutes
- Add the sugar in 3 parts and beat well
- Add the milk melted chocolate and beat well
- Add 3 drops of food colouring and mix with a spoon, add more colouring as desired
- Once the cake has cooled down cover it with buttercream and decorate with the raspberries and whites chocolate shavings