White Chocolate Raspberry Loaf
Total Time
2 hours and 20 minutes
Prep Time
20 minutes
Cook Time
1 hour and 15 minutes
Rating
5 out of 5 stars
(23)
Ingredients
10 servings
- 125 g/ 8 tbsp unsalted butter (1 US stick) (Note 1)
- 3/4 cup caster sugar (superfine sugar) ( (Note 2)
- 1 cup plain yogurt (, at room temperature, full fat best (Note 3)
- 2 large eggs (, at room temperature (~50-55g/2 oz each)
- 1 tsp vanilla extract
- 1 tsp lemon zest (not critical)
- 1 3/4 cup plain flour (all-purpose flour)
- 2 tsp baking powder
- 1/2 tsp baking soda (Note 4)
- 1/4 tsp cooking salt / kosher salt
- 1 1/2 cups raspberries (, fresh or frozen (not thawed, see Note 5 tips)
- 2 tsp flour (, prevents raspberries from sinking (Note 6)
- 1/2 cup white chocolate chips
- 6 - 8 raspberries (optional)
- 1 cup icing sugar / powdered sugar (, sifted)
- 1/2 tsp vanilla extract
- 6 tsp milk (, preferably full fat but low / 0% fat ok)
- Pinch of salt
How would you rate this recipe?
Preparation
Step 1
Abbreviated recipe:
Step 2
Toss raspberries in flour (if frozen, keep in freezer). Whisk butter and sugar then remaining Wet. Mix in dry, fold through choc and raspberries. Bake in lined 22 x 12 cm pan (8.7 x 4.7") at 190°C/375°F (170°C fan) for 40 minutes, cover with foil then bake another 35 minutes (+ 5 min for frozen raspberries). Cool, glaze!
Step 3
Full recipe directions:
Step 4
Preheat the oven to 190°C/375°F (170°C fan-forced). Grease and line a 22 x 12 x 7 cm loaf pan with paper (8.7 x 4.7 x 2.75", Note 6).
Step 5
Toss the raspberries with the flour. If using frozen, put the bowl in the freezer (so they don't thaw).
Step 6
Wet ingredients - Put the butter in a heatproof bowl and microwave until melted. Cool for a minute then whisk in the sugar. Next, add the yogurt, eggs, vanilla and lemon. Whisk until combined.
Step 7
Dry ingredients - Sprinkle the dry ingredients across the surface, then mix it in using a rubber spatula. Stop mixing as soon as the flour is incorporated - some lumps in the batter is fine. (Over mixing = tough loaf)
Step 8
Raspberries - Working fast, add the white chocolate and the raspberries (including any residual flour in the bowl), then mix briefly just to disperse the raspberries. (Fresh raspberries - careful not to squish them. Frozen - work fast, else the batter chills and thickens = takes longer to bake). Batter is pretty thick.
Step 9
Fill pan - Scrape batter into the prepared pan. Roughly level the surface (spreads and levels in the oven). Press Extra Raspberries into the surface, if using.
Step 10
Bake 40 minutes. Cover loosely with foil then bake for a further 35 minutes for fresh raspberries, 40 minutes for frozen. A skewer inserted into the centre should come out without raw batter on it.
Step 11
Cool 5 minutes in the pan, then transfer onto a rack. Full cool before glazing.
Step 12
Glaze:
Step 13
Mix Glaze ingredients in a bowl until smooth.
Step 14
Glaze - Put the rack on a tray or plate to catch glaze drips. Drizzle glaze all over the cake. Scrape up glaze from the plate and glaze again.
Step 15
Serve - Leave for 20 minutes to let a crust form on the glaze before cutting thick slices to serve.
Step 16
Save recipe for the next time?
