White Chocolate Raspberry Loaf

Name: White Chocolate Raspberry Loaf
Prep time: 20 min
Cook time: 75 min
Total time: 140 min
Yield: 10 porsi
Cuisine: Indonesian
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

Recipe video above. White chocolate raspberry loaf is a quick bread recipe that is simple to make, rustically pretty and can be enjoyed anytime of the day. Tart raspberries plus sweet white chocolate is such a classic pairing! The raspberries add moisture and colour pops in a way that no other berry

⏱️ 140 menit 🔪 Persiapan: 20 menit 🔥 Masak: 75 menit 📊 Sulit ⭐ 5.0 (34) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

10 porsi

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

Langkah-langkah

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!
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).
Toss the raspberries with the flour. If using frozen, put the bowl in the freezer (so they don't thaw).
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.
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)
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.
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.
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.
Cool 5 minutes in the pan, then transfer onto a rack. Full cool before glazing.
Mix Glaze ingredients in a bowl until smooth.
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.
Serve - Leave for 20 minutes to let a crust form on the glaze before cutting thick slices to serve.

Estimasi Nutrisi (per porsi)

369 kkal

Protein 5g (7%)

Karbohidrat 53g (72%)

Lemak 16g (21%)

Makronutrien

Kalori36918% AKG

Protein5g10% AKG

Karbohidrat53g18% AKG

Lemak16g25% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 37.735

Per Porsi Rp 3.774/porsi

🏠 Lebih hemat ~Rp 75.470 dari beli jadi!

📋 Rincian Harga Bahan (22% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
/ 8 tbsp unsalted butter	125 g	-	-
caster sugar	0.75 cup	-	-
plain yogurt	1 cup	Rp 15.000/200g	Rp 17.775
large eggs	2	-	-
vanilla extract	1 tsp	-	-
lemon zest	1 tsp	-	-
plain flour	0.25 cup	-	-
baking powder	2 tsp	Rp 8.000/100g	Rp 800
baking soda	0.5 tsp	Rp 8.000/100g	Rp 200
cooking salt / kosher salt	0.25 tsp	-	-
raspberries	0.5 cups	-	-
flour	2 tsp	-	-
white chocolate chips	0.5 cup	-	-
- 8 raspberries	6	-	-
icing sugar / powdered sugar	1 cup	Rp 8.000/100g	Rp 18.960
vanilla extract	0.5 tsp	-	-
milk	6 tsp	-	-
Pinch of salt	-	-	-