White chocolate raspberry loaf cake
I love Nigella’s Quadruple chocolate and make it on a regular basis, both on request of friends or to take to friends, but this time I decided to modify the recipe slightly by replacing the cocoa with raspberries and the chocolate chips with white chocolate. The result – a beautiful tangy and sweet cake. I suggest you serve this warm with fresh double cream or vanilla bean ice cream.
Cake:
1 2/3 cups plain flour
1/2 teaspoon baking soda
1 cup raspberries (fresh or frozen)
1 1/3 cups sugar
150g soft unsalted butter
2 eggs
1/3 cup sour cream
1/2 cup boiling water
1 cup white chocolate chips or chunks
Syrup:
1/3 cup raspberries
1/2 cup water
1/2 cup sugar
Topping:
1-ounce white chocolate cut into splinters of varying thickness, for garnish
Method:
Prepare a 2-pound loaf tin (approximately 9 1/2 by 4 1/2 by 3 inches deep), lined with greased foil, pressed into the corners and with some overhang at the top. Alternatively, substitute a silicon loaf tin, no foil lining necessary. I prefer to use silicone bakeware which I lightly coat with a flour for easy removal.
Preheat the oven to 170 degrees celsius.
Put the flour, baking soda, raspberries, sugar, butter, eggs, and sour cream into the processor and blitz until a smooth batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the white chocolate chips or morsels.
Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean.
Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients into a small saucepan and boil for about 5 minutes, to give a thick syrup.
Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake.
Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the white chocolate splinters over the top of the sticky surface of the cake.
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