- 200 g Unsalted Butter/Stork
- 200 g Caster Sugar
- 200 g Self Raising Flour
- 4 Medium Eggs
- 200 g Raspberries
- 150 g White Chocolate Chips/Chunks
- 125 g Unsalted Butter (room temp)
- 250 g Icing Sugar
- 125 g White Chocolate
- Freeze Dried Raspberries
- White Chocolate Chips
- Grams – Ounces
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!
- 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