Raspberries and white chocolate make a great combination, and a loaf cake is easy to prepare and slice. This lovely light and slightly gooey cake is a sweet summer treat.
I have suggested a few things to reduce the dairy, but you really can’t remove it completely unless you use dark chocolate instead (which works equally well with raspberries).
If you are going for the reduced dairy version, first make your own buttermilk by adding a tablespoon of lemon juice to three quarters of a cup of your favourite non-dairy milk e.g. almond milk, soy milk, coconut milk. Leave it for ten minutes until it curdles.
Line a loaf tin with baking parchment and set the oven to 180 deg C.
Take a punnet of raspberries (1 cup approx). Wash and pat them dry and dust them lightly with some flour.
Take approx 75g of fine white chocolate and break it into small pieces – they don’t have to be uniform in size, just smallish pieces about the same size as choc chips that you would get in a choc chip cookie.
Put the curdled ‘buttermilk’ in a large mixing bowl and add:
125 ml vegetable oil
1 teaspoon of vanilla
Whisk them all together with an electric whisk for a few minutes.
In another bowl combine:
One and a half cups of flour
three quarters of a cup of caster sugar
1 heaped teaspoon of baking powder
Half a teaspoon of salt
Fold the dry ingredients into the whisked wet ingredients.
Fold in the raspberries and white chocolate pieces. Pour the mixture into the lined loaf tin and tap the tin on the kitchen worktop to ensure that the mixture gets into the corners of the tin.
Bake for just longer than an hour until a skewer comes out mostly clean (there will be some gooey choc on the skewer).
Cool the cake by lifting it out of the tin. Once almost cool, melt approx 100g white chocolate in a double boiler (a bowl that fits tightly over a saucepan, with some water in the saucepan will work nicely too. Just make sure that the water does not touch the bottom of the bowl.)
Drizzle the melted chocolate over the top of the cake. Done !
Recently I have made some very successful blueberry scones and I had the idea to try a kind of melba scone using raspberries and peach icing. The Herdsman had some lovely raspberries on display, so I made sure that they went in my basket. The recipe is very similar to the blueberry scone recipe.
2 cups (approx 250g) self raising flour – however, if you only have plain flour, you can add 2 teaspoons baking powder
half a teaspoon of salt
2 tablespoons sugar
1 teaspoon baking powder (even though it is self raising flour, I added a little extra boost)
5 tablespoons (70g) butter or non-dairy spread
1 cup of raspberries (this is approx one small 150g punnet)
1 cup (250ml) of double cream or some cocnut cream/yoghurt
For the glaze – approx 1 cup (140g) of icing sugar and half a fresh peach
1. Heat the oven to 200 deg C and line a baking tray with some baking parchment.
2. Mix the dry ingredients in a bowl or food processor i.e. the flour, baking powder, salt and sugar.
3. Either rub in the butter or use the food processor to blend it in until it is like fine breadcrumbs.
4. Stir in the raspberries.
5. Add the cream (if using coconut cream or yoghurt, add less than the recipe states and gradually add more as needed) and very gently fold it in without crushing the blueberries, then pat the mixture together to form a soft dough. Treat it very gently, it does not have to be perfectly smooth.
6. Roll the dough out into a long rectangle approx 12 inches by 3 inches. It will be quite a thick layer of dough (1-2 inches thick) Cut this in half, then cut each piece in half again so that you have four pieces approx 3 inches square. Cut each piece diagonally so that you have 8 scones.
7. Brush each scone with some cream (or milk or coconut cream) and place on baking tray. Bake for approx 25 minutes.
8. To make the glaze, sift the icing sugar into a bowl. Peel the peach and puree it using a stick blender. Add the puree to the icing mixture a little at a time until you get a soft glaze which isn’t too runny.
9. Spread the glaze over the top of each scone.
Did my idea work ? Well it was 50% successful. The raspberries were delicious in the scones although they are not quite as robust as blueberries, so they spread and bleed into the mixture a lot more. The peach icing tasted very sweet and not particularly peachy. If I were doing this again I would maybe include some peach chunks in the scone mixture and use a lemon glaze as before, or maybe no glaze. The scones did taste lovely, it’s just the glaze that needed some refinement. Again I was very impressed with the quality of the Herdsman’s ingredients.