White Chocolate Raspberry Loaf

Name: White Chocolate Raspberry Loaf
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 10
Ingredients: 125 g/ 8 tbsp unsalted butter ((1 US stick) (Note 1)); 3/4 cup caster sugar (superfine sugar) ( (Note 2)); 1 cup plain yogurt (, at room temperature, full fat best (Note 3)); 2 large eggs (, at room temperature (~50-55g/2 oz each)); 1 tsp vanilla extract; 1 tsp lemon zest ((not critical)); 1 3/4 cup plain flour (all-purpose flour); 2 tsp baking powder; 1/2 tsp baking soda ((Note 4)); 1/4 tsp cooking salt / kosher salt; 1 1/2 cups raspberries (, fresh or frozen (not thawed, see Note 5 tips)); 2 tsp flour (, prevents raspberries from sinking (Note 6)); 1/2 cup white chocolate chips; 6 - 8 raspberries ((optional)); 1 cup icing sugar / powdered sugar (, sifted); 1/2 tsp vanilla extract; 6 tsp milk (, preferably full fat but low / 0% fat ok); Pinch of salt

Prep 20 min Cook 1 hr 15 min Serves 10 Source

Ingredients

125 g/ 8 tbsp unsalted butter ((1 US stick) (Note 1))
3/4 cup caster sugar (superfine sugar) ( (Note 2))
1 cup plain yogurt (, at room temperature, full fat best (Note 3))
2 large eggs (, at room temperature (~50-55g/2 oz each))
1 tsp vanilla extract
1 tsp lemon zest ((not critical))
1 3/4 cup plain flour (all-purpose flour)
2 tsp baking powder
1/2 tsp baking soda ((Note 4))
1/4 tsp cooking salt / kosher salt
1 1/2 cups raspberries (, fresh or frozen (not thawed, see Note 5 tips))
2 tsp flour (, prevents raspberries from sinking (Note 6))
1/2 cup white chocolate chips
6 - 8 raspberries ((optional))
1 cup icing sugar / powdered sugar (, sifted)
1/2 tsp vanilla extract
6 tsp milk (, preferably full fat but low / 0% fat ok)
Pinch of salt

Steps

1
Toss raspberries in flour (if frozen, keep in freezer). Whisk butter and sugar then remaining Wet. Mix in dry, fold through choc and raspberries. Bake in lined 22 x 12 cm pan (8.7 x 4.7") at 190°C/375°F (170°C fan) for 40 minutes, cover with foil then bake another 35 minutes (+ 5 min for frozen raspberries). Cool, glaze!
2
Preheat the oven to 190°C/375°F (170°C fan-forced). Grease and line a 22 x 12 x 7 cm loaf pan with paper (8.7 x 4.7 x 2.75", Note 6).
3
Toss the raspberries with the flour. If using frozen, put the bowl in the freezer (so they don't thaw).
4
Wet ingredients - Put the butter in a heatproof bowl and microwave until melted. Cool for a minute then whisk in the sugar. Next, add the yogurt, eggs, vanilla and lemon. Whisk until combined.
5
Dry ingredients - Sprinkle the dry ingredients across the surface, then mix it in using a rubber spatula. Stop mixing as soon as the flour is incorporated - some lumps in the batter is fine. (Over mixing = tough loaf)
6
Raspberries - Working fast, add the white chocolate and the raspberries (including any residual flour in the bowl), then mix briefly just to disperse the raspberries. (Fresh raspberries - careful not to squish them. Frozen - work fast, else the batter chills and thickens = takes longer to bake). Batter is pretty thick.
7
Fill pan - Scrape batter into the prepared pan. Roughly level the surface (spreads and levels in the oven). Press Extra Raspberries into the surface, if using.
8
Bake 40 minutes. Cover loosely with foil then bake for a further 35 minutes for fresh raspberries, 40 minutes for frozen. A skewer inserted into the centre should come out without raw batter on it.
9
Cool 5 minutes in the pan, then transfer onto a rack. Full cool before glazing.
10
Mix Glaze ingredients in a bowl until smooth.
11
Glaze - Put the rack on a tray or plate to catch glaze drips. Drizzle glaze all over the cake. Scrape up glaze from the plate and glaze again.
12
Serve - Leave for 20 minutes to let a crust form on the glaze before cutting thick slices to serve.