Chocolate Raspberry Nut Loaf |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I must say that this bread is amazingly delicious. It’s very sweet and dense. It’s almost more like a pound cake than bread. Although it provides a big, happy pick-me-up in the morning, I wouldn’t hesitate to serve it as a dessert also. Ingredients:
* 2 & 1/4 sticks (9 ounces) butter |
* 1 & 1/4 cups caster (superfine) sugar |
* 4 eggs, beaten |
* 1 cup all-purpose flour |
* 1 & 1/4 cups ground almonds |
* grated zest and juice of 1 lemon |
* 5 ounces (1 & 1/4 cups) raspberries |
* 5 ounces white chocolate, roughly chopped |
* confectioner’s sugar, for dusting |
Directions:
1. Preheat oven to 350°. Line the bottom of an 8-cup loaf pan with parchment paper. Butter pan and set aside.
2. Beat butter and sugar until light and fluffy. Add eggs, a little at a time, until blended. If the mixture seems to be curdling, add a little of the flour. Stir in flour, ground almonds, and lemon zest and juice.
3. Spoon mixture into prepared pan. Scatter raspberries and white chocolate over the batter. Bake for 1 hour to 1 hour & 10 minutes. A toothpick inserted in the center should come out clean.
4. Cool in pan for 30 minutes. Then, cool completely on a wire rack. Dust with confectioner’s sugar.
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