Raspberry and White Chocolate Loaf Cake
Packed with juicy raspberries and chunks of white chocolate, this raspberry and white chocolate loaf cake is moist and light. Taking just 10 minutes to prepare, it is delicious for afternoon tea or picnics!
Ingredients
- 250g (1 c) Greek Yogurt unsweetened, full fat
- 170g (¾ c) white sugar
- 3 eggs size large
- 120ml (½ c ) neutral oil canola, vegetable, or sunflower oil
- 1 lemon zested
- 1 teaspoon vanilla extract
- 225g (1¾ c ) plain flour or all purpose flour
- 2 teaspoons baking powder
- 200g (7 oz) raspberries left whole
- 125g (4½ oz) white chocolate roughly chopped
Instructions
- Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F
- Line a 21 x 11 x 7cm (8 x 4 x 3") loaf tin with baking paper / parchment.
- In a large mixing bowl, whisk the Greek yogurt, sugar, eggs, oil, lemon zest and vanilla extract together with a balloon whisk or spoon until well combined.
- Sift in the flour and baking powder and gently mix to combine. The mixture will be lumpy! Lumps are OK! Don't try to beat the lumps out otherwise your cake will become tough.
- Gently fold in the raspberries and white chocolate chunks until just combined.
- Pour in to the prepared tin and place in the preheated oven.
- Bake for 55 minutes to 65 minutes, until a skewer inserted in to the middle of the cake comes out clean. Half way through check the top of the cake isn't browning too quickly, if it is looking dark, cover with a piece of foil.
- Cool in the tin for 10 minutes then turn out on a wire rack and leave to cool completely.
- Dust with icing sugar / confectioners sugar or drizzle with a little melted white chocolate.
- Store in an airtight container at room temperature for 4-5 days, or freeze once cold.
Notes
Plain flour – all purpose flour.
Greek yogurt – full fat Greek yogurt, or any other plain unsweetened yogurt. This adds flavour and texture to the cake batter.
Oil – a neutral oil such as canola, vegetable oil or sunflower oil (or mild olive oil for a hint of peppery ness!) – using oil in cakes helps that wonderful soft texture without being dry.
Lemon – lemon and raspberries go so well together, and the lemon adds a lovely flavour to the cake.
Vanilla – essence, vanilla extract or vanilla bean paste. Vanilla is another classic flavour pairing to raspberries and white chocolate, and I love the background flavour that using both fresh lemon zest and vanilla provides to the cake.
White sugar – granulated sugar. I have used less sugar than many loaf cake recipes, as I find they don’t need to be sweet, especially with the addition of white chocolate.
Raspberries - you can make this cake with fresh raspberries and frozen raspberries. If you use frozen raspberries the cake will take slightly longer to cook. Leave the raspberries whole, if you chop them they can leak juice in to the cake and cause the cake to become soggy.
White chocolate – I like to use white chocolate bars and roughly chop them, but you can use white chocolate chips if you prefer.
The loaf pan I like to use for this white chocolate raspberry cake is quite a small loaf tin, this makes a tall cake. If you have a larger loaf tin you can use that, but the cake will be flatter.
The batter will be lumpy – this is OK! If you try to beat out all the lumps the cake will end up tough.
For a pretty presentation, I like to keep 4-5 raspberries aside then dot them on the top, lightly pressing them down.
Check the cake halfway through cooking to make sure it isn’t browning on the top too quickly. If it is place a sheet of foil lightly over it and continue to cook.
Nutrition
Calories: 264kcalCarbohydrates: 46gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 53mgSodium: 125mgPotassium: 159mgFiber: 2gSugar: 26gVitamin A: 85IUVitamin C: 11mgCalcium: 118mgIron: 2mg
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