We had a wonderful day yesterday – an impromptu visit to Abersoch, one of our favourite places in the world. We couldn’t fit in a night away but decided to go for it and do the 2.5 hour journey and back in one day. With LOTS of stops and a Huuuuge picnic.
Of course, no picnic is complete without a slab of cake so on Saturday morning I got out the Loaf tin and made a Raspberry, White Chocolate and Almond Loaf. I believe you must do rustic for a true picnic so there was no decoration and just a few fingers crossed that the raspberries didn’t all sink to the bottom (They didn’t!) I rolled the raspberries in the flour and ground almond mixture before adding to the cake mixture.
If I could recommend one tin to have in your cake tin collection, it would be a loaf tin. You need a really sturdy one but it will be used time and time again. And they are much easier to cut into portions that a round cake.
I love extra almond flavour so am liberal with the almond extract – you might want to tone it down a bit if you are not as obsessed as me.
Raspberry, White Chocolate and Almond Loaf Cake – Bake of the Week
|Prep time||10 minutes|
|Cook time||45 minutes|
|Total time||55 minutes|
|Meal type||Dessert, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold|
|Occasion||Barbecue, Casual Party|
- 150g Caster Sugar
- 150g Butter
- 2 Eggs
- 40ml Milk
- 1 teaspoon Almond Extract (Can use less if you don't want a strong taste of almond)
- 200g Self Raising Flour
- 1 Zest Lemon (plus the juice of half of it squeezed)
- 100g Ground Almonds
- 100g White Chocolate (Chopped into small chunks)
- 1 Punnet Raspberries
- 50g Flaked Almonds for sprinkling over the top
|Preheat the oven to 180C and line a Loaf Tin - I have Loaf tin liners which save oodles of time.|
|Using a mixer, beat together the butter and sugar until pale and creamy|
|Add the eggs, one at a time, cleaning down the side of the bowl until all mixed together|
|Add the milk and half of the flour alternately - it may look a little curdled but will still work out. Add the lemon zest and the Almond Extract, mixing on slow speed.|
|In a bowl, dunk the raspberries in the flour, ground almond mixture until covered|
|Fold in all the dry ingredient (inc the White Chocolate) until just combined|
|Add the raspberries, gently folding in - I like mine quite squished so I tend to be a bit rough|
|Sprinkle the flaked almonds over the top of the cake|
|Cook on 180C for 30 mins then reduce the heat to 160C and cook for a further 15-25 minutes. A skewer should come out clear - the outside will be darker than the inner cake. Make sure you are not skewering through a piece of white chocolate.|
I’m going to be showcasing a lot of loaf cake recipe over the next few weeks – Honest answer, I need somewhere to keep them and here’s as good a place as any! If you would like to link any of your favourite loaf cake recipes too, please shout and we can keep them safe all in one place.
Lovely to see that Bake of the Week is getting regular contributors – Lets spread the word this week and get some of our fellow bakers joining in.
Kirsty from Hijacked by Twins gave us a wonderful Chocolate Marble Cake – I always forget how fascinated kids are by the effect of marble. Must bake one with them very soon.
Otilia from p://www.romanianmum.com/2014/02/valentines-day-cupcakes.html#.U0WFJtytGlI” target=”_blank” rel=”nofollow”>Romanian Mum delighted us with these pretty pastel cupcakes – Almost too good to eat (I said almost!)
The linky is now open to join in with this week’s #Bakeoftheweek – Don’t forget to add the badge below to your post to let others know you have entered. Entries close next Monday – Let’s see lots of Easter bakes this week!
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I’m entering as usual into Honest Mum’s Tasty Tuesday linky – Why not hop on over and visit some of the other entries?