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Raspberry Loaf

Close up of a sliced raspberry loaf on a doily

I recently popped down to the local farmers market.  I just can’t help but purchase from the “Berryman”.  Raspberry loaf is an easy recipe so you’ve got to give it a bash.  Be prepared for it to take a while in the oven though.  They do say “good things come to those that wait.”  If you want it to cook faster use mini loaf tins or bake them off in lined muffin trays.

You can of course, use fresh or frozen raspberries for this one.  If you want to use frozen, keep them frozen until you pop them in the batter.  That way you’ll end up with a lovely white and red loaf like mine.  After you freeze fruit it can become a little mushy, baking does that anyway, but you don’t want it mushy while you’re folding it through your mix or it will spread throughout and muddy it up too much.  It would still taste great though.

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If you like things a bit sweeter, you could try adding a handful of chopped or small white chocolate callets, a splash of vanilla, or even a pinch of cardamom.

Raspberry Loaf

4.75 from 4 votes

5 stars tells us you love the recipe

becs-table.com.au
This raspberry loaf recipe is simple. You can make it with fresh or frozen raspberries.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Difficulty Easy
Course Afternoon Tea, Morning Tea
Cuisine British
Servings 1 loaf
Method Thermomix and Conventional

Equipment

  • 1 Thermomix (optional)

Ingredients
  

  • 250 g plain flour
  • 2 tsp baking powder
  • 1 pinch of salt
  • 110 g butter unsalted room temp for stand mixer cold diced for TM
  • 250 g castor sugar
  • 1 zest of 1 large lemon finely grated
  • 2 large eggs
  • 100 g full-fat plain yoghurt
  • 25 g ground almonds
  • 200 g fresh raspberries
  • 1 Tbsp demerara sugar (or raw if you prefer)

Instructions
 

Conventional

  • Preheat the oven to 180°C. Grease a 23-centimetre loaf tin and line with baking paper. Or use a good non stick pan and brush over with Pan Release.
  • Sift together the flour, baking powder and salt.
  • Cream the butter and castor sugar in a large mixing bowl until pale and fluffy.
  • Add the lemon zest to the bowl and beat in the eggs one at a time, adding a tablespoon of the sifted flour with the second egg.
  • Add the Almond meal to the flour mixture and mix through. Alternatively fold in 1/2 the dry mix then the yoghurt then the remainder of the flour mix.
  • Spoon one-third of the cake mixture into a loaf tin and scatter with one-third of the raspberries. Repeat twice, finishing with a layer of raspberries. Sprinkle the Demerara sugar on the surface of the loaf.
  • Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with baking paper lined foil and bake for a further 20-25 minutes, until a skewer inserted into the cake comes out clean or the centre reads 85°c on a temperature probe.
  • Remove the cake from the oven and leave to cool for at least 10 minutes before removing from the pan.
  • Remove the cake from the tin and sit on a cooling rack.

Thermomix

  • Preheat the oven to 180°C. Grease a 23-centimetre loaf tin and line with baking paper. Or use a good non stick pan and brush over with Pan Release.
  • Add the flour, baking powder, almond meal and salt to the TM bowl and sift on speed 4 with the MC in place for 3 seconds. Remove from the bowl and set aside
  • Weigh into a small bowl or jug 100 ml of yoghurt and add the grated lemon and set aside.
  • Weigh the butter and sugar into the TM bowl and beat 30 seconds/speed 4 depending on how hard your butter is.
  • Pop the Butterfly in and add the eggs one at a time on speed 3.5 for around 10 seconds.
  • While the blades are running on speed 3.5 whisk in the 1/2 the flour mix then the yoghurt, then the remaining flour mixture. Only mix till combined. Scrape down the sides if needed and mix again.
  • Spoon one-third of the cake mixture into a loaf tin and scatter with one-third of the raspberries. Repeat twice, finishing with a layer of raspberries. Sprinkle the Demerara sugar on the surface of the loaf.
  • Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with baking paper lined foil and bake for a further 20-25 minutes, until a skewer inserted into the cake comes out clean or the centre reads 85°c on a temperature probe.
  • Remove the cake from the oven and leave to cool for at least 10 minutes before removing from the pan.
  • Remove the cake from the tin and sit on a cooling rack.

Want to know more?

We have loads of loaves. Click here to see more recipes for loaves.

2 Comments

4.75 from 4 votes (4 ratings without comment)

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