The second trimester is so lovely I am feeling a little more myself apart from my random moods but hubby would say that I am back to my usual self :oP
Now I am actually feeling more normal I have got back to baking on my day off and thought I would share with you a really simple and yummy recipe my White Chocolate and Raspberry Loaf.
This was a recipe that I have adapted it was originally with cherries but who doesn’t love raspberries and white chocolate? Word to the wise however this is a very moist cake I think Paul Hollywood would worry about an under bake so make sure that you thoroughly dry the raspberries after washing and do not under any circumstances use frozen fruit.
You will need
225g/8oz unsalted softened butter
225g/8oz caster sugar
4 beaten eggs
2tsp vanilla extract – use the best brand you can afford it really makes a difference.
225g/8oz sifted self raising flour, plus a little extra for dusting
175g/6oz white chocolate chopped into small chunks and 100g/4oz to melt later.
140g/5oz mascarpone at room temperature
Heat the oven to 180C/160Cfan/gas4/350F Line a 2kg loaf tin with a loaf tin liner
First beat the butter and sugar together (this is where I love my KitchenAid so my arm doesn’t hurt) till the mixture is pale in colour and fluffy.
In a glass jug have your beaten eggs ready I check each egg individually in a small glass there is nothing worse than having a blood spot or a dodgy egg cracked in last. I always use free range organic eggs and you can still get a bad egg with those.
Add the eggs a little at the time to start this process I add a spoonful of the sifted flour to prevent the mixture from splitting, add the vanilla and then the rest of the flour.
Your mixture should look like this at the end of this process.
Add half of the chopped chocolate to the mixture you can either beat this into the mix with your mixer or by hand this is dependant on the type of mixer you have.
Dust the raspberries into a little flour this will stop the fruit from sinking to the bottom of the loaf and add half to the mix. Sadly KitchenAid would destroy the fruit so fold gentle with a spoon.
Spoon the mixture into the prepared loaf tin
Scatter the remaining raspberries and then the remaining white chocolate chunks on top. Press down lightly.
Pop the loaf tin on a baking tray and bake for 1hr 10-15mins I tend to check after an hour then place a piece of foil over the top and then bake for the remaining time. Check with a skewer (you may hit fruit) if it comes out clean your done or leave for extra time if needed.
Turn out onto a wire rack and leave to cool.
Melt the 100g chocolate and stir in 1 tablespoon of the mascarpone quickly and then beat in the rest. Spread over the loaf and decorate with either chocolate curls, chocolate shavings or chocolate chips