Easy Raspberry and White Chocolate Loaf Cake Recipe

Easy Raspberry and White Chocolate Loaf Cake Recipe

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  • 150 g unsalted butter (at room temperature)
  • 150 g golden caster sugar
  • 2 eggs
  • Zest of 1 lemon
  • 50 ml milk (I used skimmed)
  • 200 g self-raising flour
  • 100 g ground almonds
  • 100 g white chocolate chips
  • 150 g fresh raspberries
  • Flaked almonds for sprinkling


    Preheat the oven to 190 degrees (fan).
    In a bowl cream the butter and sugar together for a few minutes, until light and fluffy, I used an electric hand whisk.
    Beat in the eggs (1 at a time) and the milk with a small amount of flour to stop the mixture curdling (if it does curdle though, don't worry!) Fold in the flour, ground almonds, lemon zest and chocolate chips. Lastly, fold in the raspberries carefully, trying not to break them up too much. Save some raspberries to press into the top.
    Spoon the batter into the prepared tin and press the reserved raspberries into the top, then sprinkle with the flaked almonds. Bake for 60 - 70 minutes, until an inserted skewer or cake tester comes out clean.


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