Went for a walk in the woods today. Slightly raining which is my favorite weather for a walk.
It is so refreshing. Deserved a cake with my tea after that. So I made this loaf with raspberries and white chocolate. Those two ingredients is a match made in heaven. complement each other perfectly. Moist delish cake.
It is so refreshing. Deserved a cake with my tea after that. So I made this loaf with raspberries and white chocolate. Those two ingredients is a match made in heaven. complement each other perfectly. Moist delish cake.
Raspberry and white chocolate loaf
1 loaf
7 oz butter
7 oz all-purpose flour
7 oz granulated sugar
3 eggs
1 tsp bakingpowder
1/4 tsp salt
1 fl oz plain yoghurt
1 tsp vanilla extract
5 oz fresh raspberries
4 oz white chocolate, chopped
Preheat oven to 350 F. Grease a loaf tin with butter and dust with flour.
Using a handheld mixer or a kitchen aid with paddle attatchment, cream butter and sugar
until pale and fluffy. Add in the eggs, one at the time. Mix well between each egg. Sift flour, bakingpowder and salt in a bowl and add to the egg mixture in two batches. Beat on low speed until all is well incorporated. Then mix in vanilla and the yoghurt. Stir in the raspberries and white chocolate carefulley by hand. Pour the batter into the tin and bake for 45-50 minutes until the sponge is firm. Leave it to cool in the tin before turning it out on a wire rack.
1 loaf
7 oz butter
7 oz all-purpose flour
7 oz granulated sugar
3 eggs
1 tsp bakingpowder
1/4 tsp salt
1 fl oz plain yoghurt
1 tsp vanilla extract
5 oz fresh raspberries
4 oz white chocolate, chopped
Preheat oven to 350 F. Grease a loaf tin with butter and dust with flour.
Using a handheld mixer or a kitchen aid with paddle attatchment, cream butter and sugar
until pale and fluffy. Add in the eggs, one at the time. Mix well between each egg. Sift flour, bakingpowder and salt in a bowl and add to the egg mixture in two batches. Beat on low speed until all is well incorporated. Then mix in vanilla and the yoghurt. Stir in the raspberries and white chocolate carefulley by hand. Pour the batter into the tin and bake for 45-50 minutes until the sponge is firm. Leave it to cool in the tin before turning it out on a wire rack.