White Chocolate and Raspberry Loaf

Hello again, 

It has been a few weeks (to say the least!) since I last posted, I recently got a little puppy and she has been keeping me rather busy! Although, I can assure you that I have most definitely still been baking! Of course, as lockdown has been eased I have been visiting people and having friends round for catch-ups which has been so lovely. It is funny though, as my love for baking is no secret, I feel I am obliged to have a cake on the table waiting for a friend to visit, or I can't go to visit someone without taking a home-baked gift with me! Honestly, I really don't mind though - I enjoy the stress-free hour or so when I have the kitchen to myself to just focus on baking. The compliments I receive from friends and family as they try my cakes are always so confidence-boosting too! 

Lockdown hasn't been great for everyone (including me), but I do have to say that I did not once feel rushed to finish a cake as I wasn't needing to get to work, or study, or go to the shops! I feel it has really allowed me to progress with my baking and, as I mentioned before, this has helped with my baking confidence too! I also saw Instagram posts from some of the baking accounts I follow and they were showing "mistakes" or cakes they had to ditch and start again. It really reassured me that I am not the only one who makes mistakes when I am baking and allowed me to not be so hard on myself when a recipe doesn't work out!

Anyway, I hope everyone else is enjoying being able to see friends and family again as much as I am. If you, like me, enjoy having a home-baked cake to offer visitors at your house - this is the recipe for you! It is really simple and so so tasty! The raspberries and white chocolate also have quite a summery taste -especially if you can use your own raspberries - which I think is why my mum loved this cake so much! I first saw this recipe on Jane's Patisserie (Instagram: @janespatissrie) where there are so many recipes I can't wait to try. If you have time, I suggest having a look! 

Prep Time: 20 minutes

Cooking Time: 1 hour

Ingredients:

• 200g unsalted butter 
• 200g caster sugar
• 200g self-raising flour
• 4 medium eggs
• 200g fresh raspberries 
• 150g white chocolate chips 

Icing: 

• 125g unsalted butter (room temperature)
• 250g icing sugar
• 125g white chocolate (melted)
• Fresh raspberries 
• Freeze-dried raspberries (optional)
• A little white chocolate for grating (optional)

Method:

1. Preheat the oven to 180°C and line 2 x 1lb loaf tins (or 1 x 2lb tin) with greaseproof paper. 
2. Beat together the butter and sugar until pale and fluffy.
3. Then add in self-raising flour and eggs, mix until the mixture is smooth. 
4. Add in the raspberries and white chocolate chips, fold until fully combined. 
5. Equally divide the mixture between two tins and then place in the oven for 55 minutes - 1 hour. 
6. Leave the cakes to cool in the tins for about 10 minutes and then turn on to a wire rack to cool completely. 

Icing: 

1. Melt the white chocolate in a bowl over a pot with a little water in, then leave to cool. 
2. Beat your room temperature butter with a mixer for a minute or two until smooth. 
3. Then add in the icing sugar and beat again.
4. Next, add in the cooled white chocolate and beat until fully combined. 
5. Then, using a palette knife or piping bag - whatever you fancy - add the icing to the cakes. 
6. Top with some fresh rasperries, sprinkle freeze-dried raspberries, and grate the white chocolate generously over the loaves. 

ENJOY!