As I've been on holiday, I've started a #KitchenClearout in earnest. I've done a stock-take in my cupboards to list all the sauces and sachets that need using up and made a menu plan accordingly. (Click through to have a look - it's very eclectic, who knows what it will all taste like !) I've also gone through the spice rack to see what's almost used up that I can finish off and bin. Finally, I had a good sift through the freezer to see what has been lurking in there for ages, and I came across a tub of frozen raspberries. Raspberries and white chocolate seemed like the obvious combination, so I opted for a white chocolate & raspberry loaf cake. This only used up a quarter of them though so I wonder what I'll do with the rest - a tart? a crumble? smoothies? Time will tell !
White chocolate & raspberry loaf cake
a pinch of salt
1tbsp vanilla extract
160g self-raising flour (or plain flour and 1tsp baking powder)
120g white chocolate, broken into squares then quartered
120g frozen raspberries
Ignore the dark chocolate in the bowl - it has nothing to do with this recipe but I was re-using a bowl that we'd just used to make fridge cake ! (The perfect way to use up cereal that nobody is eating !) Cream together the margarine and sugar.
Mix in the eggs, one at a time, and stir in the salt and vanilla essence. Mix in the flour.
Throw in the chocolate and raspberries and gently fold in.
Pour into a greased loaf tin.
Bake for about 40 minutes until a sharp knife inserted in the middle comes out almost clean.
The fresh raspberries across the top were fresh from our patio !
It's a very moist cake and the tartness of the raspberries perfectly offsets the sweetness of the chocolate.
Adding to my #KitchenClearout linky because it used up a tub of frozen raspberries that have been in the freezer for ages !