Raspberry White Chocolate Loaf Cake

Ingredients

• 230 g plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 160 g unsalted butter
• 180 g sugar
• 3 eggs
• 170 g sour cream
• 1 tsp vanilla extract
• 160 g raspberries
• 120 g white chocolate chunks
• 100 g white chocolate, melted
• freeze-dried raspberry crumbs

Method

1. Step 1

   Heat the oven to 175°C and grease a 23 x 13 cm loaf tin, then line the base with baking paper.

2. Step 2

   Beat the butter and sugar for 3 to 4 minutes until pale and fluffy, then beat in the eggs one at a time.

3. Step 3

   Whisk in the vanilla until the batter looks smooth.

4. Step 4

   Whisk the flour, the baking powder, and the salt, then fold the dry mixture into the bowl just until no dry streaks remain.

5. Step 5

   Fold in the raspberries and the white chocolate and scrape the batter into the prepared tin.

6. Step 6

   Bake for 45 to 55 minutes until the top is golden and a skewer comes out clean, then cool the loaf for 15 minutes before lifting it out.

7. Step 7

   Cool the cake fully, then slice and serve.