White Chocolate Raspberry Loaf Cake

Ingredients

Cake

Decoration

Instructions

For the Cake

Preheat your oven to 180C/160C Fan, and line your 2lb Loaf Tin with parchment paper!
Beat together your Butter and Sugar until light and fluffy.
Add in your Self Raising Flour and Eggs and beat again till smooth and lovely!
Fold through your Raspberries and White Chocolate!
Pour the mix into the tin, and bake the cake in the oven for 55-65 minutes!
Leave the cake to cool in the tin for 10 minutes, and then turn onto a wire rack to cool fully!

For the Decoration

Melt your White Chocolate until smooth, and leave to cool.
Beat your Butter in a mixer for a few minutes so it's really smooth.
Add in your Icing Sugar and beat again till smooth!
Add in the White Chocolate and beat again.
Ready your piping bag and nozzle, and pipe your Buttercream onto your cake however you fancy!
Add some fresh Raspberries, Freeze Dried Raspberries and White Chocolate Chips and enjoy!

Recipe Notes

I recommend using this 2lb Loaf Tin!
I use these Freeze-Dried Raspberries!
Use a cake skewer to see if it's done - it should come out clean.
You can store this in the fridge due to the fresh fruit in the sponge and on top, but if its a really cold day I would keep it outside the fridge as it could dry out.
If you struggle with chocolate in buttercream, add 1-2tbsp of whole milk to smooth it out, but only do this IF it has split.
Sometimes the raspberries can sink... and it's not the end of the world. It happens. You can try coating them in a couple tablespoons of flour, if you wish.
Loaf cakes can sometimes take slightly longer to bake in some ovens (if the oven temp is off) as they act similarly to bundt cakes!
If you find your cake is a little greasy, it's most like the chocolate that's melted and started to react during baking - don't worry, you can just pat it off - it won't affect the cake at all, just the outside of it can feel a little greasy.
This Recipe adapted from >>>> Click Here

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