Ingredients

200 g unsalted butter

200 g caster sugar

200 g self-raising flour

4 medium eggs

200 g raspberries

150 g white chocolate chips or chunks

125 g unsalted butter (room temperature, for decoration)

250 g icing sugar

125 g white chocolate (for decoration)

Additional fresh raspberries, freeze-dried raspberries, and white chocolate chips for decorating

Instructions

Step 1: Preheat your oven to 180ºC (160ºC fan) and line a 2lb loaf tin with parchment paper.

Step 2: Beat together 200 g unsalted butter and 200 g caster sugar until the mixture is light and fluffy.

Step 3: Add the 200 g self-raising flour and 4 eggs, then beat again until the batter is smooth.

Step 4: Gently fold in 200 g raspberries and 150 g white chocolate chips or chunks.

Step 5: Pour the batter into the prepared loaf tin and bake for 55 to 65 minutes, until golden and a skewer inserted into the center comes out clean.

Step 6: Let the cake cool in the tin for 10 minutes, then transfer it onto a wire rack to cool completely.

Step 7: For the decoration, melt 125 g white chocolate until smooth and allow it to cool slightly.

Step 8: Beat 125 g room temperature unsalted butter in a mixer until smooth, then gradually add 250 g icing sugar and continue beating until creamy.

Step 9: Mix in the cooled melted white chocolate and beat again until fully combined.

Step 10: Prepare a piping bag with your preferred nozzle and pipe the buttercream evenly over the cooled cake.

Step 11: Decorate with fresh raspberries, freeze-dried raspberries, and extra white chocolate chips as desired.

Tips & Variations

Use frozen raspberries if fresh are not available, but fold them in gently to prevent the batter from turning pink.

For a crunchy texture, add chopped nuts such as almonds or hazelnuts to the batter.

If you prefer a lighter decoration, dust the top with icing sugar instead of buttercream.

To enhance the raspberry flavor, add a teaspoon of raspberry extract to the batter.

Storage

Store the loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, allowing it to come to room temperature before serving. The cake freezes well for up to 2 months; thaw it overnight in the fridge. Reheat slices gently in a microwave for 10-15 seconds if desired.

FAQs

Can I use regular flour instead of self-raising flour?

You can use plain flour, but you will need to add 1 ½ teaspoons of baking powder to the flour to help the cake rise properly.