This cake reminds Zahra Abdalla of her years in Canada when she would experiment with seasonal fruit to change the flavours in a standard vanilla loaf cake. Here she’s used tart raspberries to balance the sweetness of the chocolate chips for a delicious treat that pairs perfectly with a cup of coffee
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 2 cakes |
| Cuisine | American |
| Diet | Other |
| Preparation | Moderate |
| Calories | 265 |
| Fat | 12.4g |
| Saturates | 7.8g |
| Protein | 4g |
| Carbs | 34.5g |
| Sugars | 20.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven at 180°C, gas mark 4. Grease 2 loaf pans with butter and dust with flour.
In a medium bowl, sift together the flour, baking powder, bicarbonate of soda and salt.
Place the butter, 115g caster sugar and 60g of Muscovado sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream together on a medium speed. Then add the eggs and vanilla extract and beat for 5 minutes until light and fluffy. Add the sifted dry ingredients and yoghurt to the bowl, alternating between the two, being careful not to over-mix.
Remove the bowl from the stand mixer. Using a spatula, fold in the raspberries and chocolate chips.
Spoon the batter evenly into each pan, filling each 2⁄3 of the way.
To make the crumble, place 60g all-purpose flour, 100g Light Muscovado Sugar, 4 tbsp melted butter, cinnamon and a pinch of salt in a medium-sized bowl and whisk together. Then scatter over the cake batter in each pan.
Bake the loaves for 50 minutes to 1 hour.
Remove from the oven and allow to cool for 5 minutes in the pans, then transfer to a wire rack to continue cooling.
