White Chocolate & Raspberry Loaf Cake

Ingredients

  • For the Cake

  • For the Icing

  • To Decorate

Directions

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Steps

1

In a mixing bowl place your sugar, gluten free plain flour, xanthan gum, baking powder, bicarbonate of soda, eggs, vanilla, butter and oil. Mix together using an electric mixer until combined.

2

Fold in the raspberries.

3

Remove the kneading blade from your breadmaker pan and grease with a little butter and some parchment/baking paper around the edges.

4

Spoon your cake mix into the bread pan and then use setting 18 and set for 70-75 minutes.

5

Check that the cake is cooked with a skewer (if not put it in for an extra 5-10 minutes) and once it is, remove the bread pan from the breadmaker.

6

Allow to cool for 10 minutes in the pan before turning out onto a cooling rack to fully cool. It might be quite delicate until its cooled so be careful.

7

Whilst it cools, make your icing. Firstly melt your white chocolate and allow to cool.

8

Then place your softened butter in a stand mixer and mix for about 5 minutes on it’s own, until it becomes more pale in colour and smooth.

9

Then gradually in 2-3 stages add your icing sugar and mix. Start on a slow speed and build it up. Mix for about 3-5 minutes between each addition.

10

Then add your cooled melted white chocolate and mix briefly. It should be the perfect thickness to ice.

11

Spread your icing on top of your cooled cake then decorate with raspberries and white chocolate chunks.

Enjoy

White Chocolate & Raspberry Loaf Cake

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Ingredients

Adjust Servings:
For the Cake
125 ml Vegetable Oil
50 g Butter softened
3 Egg
1 tsp Vanilla Extract
200 g Caster sugar
200 g Gluten free plain flour
1/4 tsp Xanthan gum
1 tsp Baking powder
1/2 tsp Bicarbonate of Soda
100 g Raspberries
For the Icing
150 g Butter softened
300 g Icing Sugar
125 g White Chocolate melted and cooled
To Decorate
Fresh raspberries
White Chocolate Chunks

Becky Excell

Becky Excell
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