LOAF TIN tempters
Woman's Weekly|May 30, 2023
Easy but impressive, which teatime treat will you bake first?
ROSE FOOKS, AMANDA JAMES, GEORGIA SPARKS
LOAF TIN tempters

White chocolate and raspberry loaf 

Two classic flavours work perfectly in this light and fluffy bake, ideal for a celebration.

PER SERVING: 510 cals, 27g fat, 16g sat fat, 58g carbs

SERVES: 8

PREP: 25 mins 

COOK: 1 hr, plus cooling

  • 175g unsalted butter, softened
  • 200g golden caster sugar
  • 1tsp vanilla extract
  • 3 medium eggs
  • 200g plain flour
  • 1tsp baking powder
  • 1tbsp whole milk
  • 100g fresh or frozen raspberries, defrosted
  • 100g white chocolate, chopped

FOR THE DECORATION

  • 75g white chocolate, melted
  • Handful freeze-dried raspberries

YOU WILL NEED

  • 900g loaf tin, fully lined with baking paper

1 Heat the oven to 170C Fan/Gas 5. Using an electric mixer, cream the butter and sugar together for 5 mins until light and fluffy. Add the vanilla extract, then the eggs, one at a time, beating well each time.

2 Mix in the flour and baking powder, adding the milk to loosen if the mixture is stiff. Fold in half of the raspberries and all the white chocolate.

3 Pour into the prepared tin and scatter the remaining raspberries on top.

4 Bake for 1 hr until golden and springy, and a skewer inserted in the centre comes out clean. If the loaf starts to brown, cover loosely with foil. Cool in the tin for 15 mins before moving to a wire rack.

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Denne historien er fra May 30, 2023-utgaven av Woman's Weekly.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.