Ingredients

  • SpinneysFOOD All-Purpose Flour 300g
  • SpinneysFOOD Baking Powder 1 tsp
  • SpinneysFOOD Bicarbonate Of Soda 1 tsp
  • SpinneysFOOD Fine Sea Salt ¼ tsp & a pinch
  • SpinneysFOOD Unsalted Butter 200g
  • SpinneysFOOD Extra Fine Caster Sugar 115g
  • SpinneysFOOD Light Muscovado Sugar 160g
  • SpinneysFOOD Organic Free-Range Eggs 2
  • Vanilla extract 1 tsp
  • Yoghurt 250g
  • Fresh or frozen raspberries 130g
  • Chocolate chips 150g

Nutrition (Per serving)

  • 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."

Raspberry and chocolate chip loaf cakes

American 20 Mins Prep · 60 Mins Cook


  1. Preheat the oven at 180°C, gas mark 4. Grease 2 loaf pans with butter and dust with flour.
  2. In a medium bowl, sift together the flour, baking powder, bicarbonate of soda and salt.
  3. 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.
  4. Remove the bowl from the stand mixer. Using a spatula, fold in the raspberries and chocolate chips.
  5. Spoon the batter evenly into each pan, filling each 2⁄3 of the way.
  6. 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.
  7. Bake the loaves for 50 minutes to 1 hour.
  8. Remove from the oven and allow to cool for 5 minutes in the pans, then transfer to a wire rack to continue cooling.