White Chocolate & Raspberry Loaf Cake

Winter is for baking, and there’s nothing quite like the warmth of a homemade treat fresh from the oven. This White Chocolate & Raspberry Loaf Cake is as festive as it is delicious — fun, flavourful, and perfectly sweet.

So, what’s the secret to a loaf that’s bursting with flavour and a soft, tender crumb? It’s all about the balance of sweet white chocolate and tangy raspberries coming together in every bite. Serve it up for friends, family, colleagues or keep it just for yourself— because, honestly, it’s that good.

Preheat your oven to 180 degrees.
Using your fingertips, rub the sugar and lemon zest together for 1 minute to release the oils.
Add the remaining ‘wet’ ingredients and mix until combined.
Sieve your flour and add to the mixture along with the White Chocolate Blend, the bicarbonate of soda, baking powder and salt. Mix until there are no lumps (but be careful not to beat too hard!).
In a bowl, coat your raspberries in a little extra flour (this stops them from sinking). Fold 3/4 of them into the batter along with the white chocolate chips. 
Pour the batter into your loaf tin and top with the remaining raspberries and any leftover choc chips.
Bake for 60 mins, or until a knife comes out clean. 
Leave to cool completely before icing with melted white chocolate

 

Enjoy!

This gorgeous recipe is from @livingwithloren using our White Chocolate Blend.