RASPBERRY, HAZELNUT AND WHITE CHOC LOAF
Prep – 5 minutes Cooking Time – 1 hour
I am a huge fan of banana bread! In fact I reckon it is without doubt my favourite sort of cake. Can you call it a cake? The other day while flicking through a recipe book at my mother in law’s I spotted a Raspberry Bread recipe. I thought to my self ‘how clever, why didn’t I think of that’. I have been thinking about it all weekend… So now I take your Raspberry Bread and raise you… White Chocolate, Hazelnut and Raspberry…
INGREDIENTS :
120g Hazelnuts
110g Raw Sugar
200g Plain Flour
2 tsp Baking Powder
1/2 tsp Vanilla Extract
3 Eggs
120g Soft Butter
100g Milk
100g Frozen (or Fresh) Raspberries
140g White Choc Chips
METHOD:
- Pre-Heat oven to 180 degrees.
- Add Hazelnuts and raw sugar to the TM bowl and Mill on speed 8 for 10 seconds.
- Add remaining ingredients EXCEPT the White Chocolate and Raspberries, mix to combine on speed 7 for 30 Seconds.
- Once you are happy with the texture of the batter and that all ingredients are well combined add the Raspberries and White Choc chips. Mix to combine on reverse + Speed 3 for 20 seconds.
- Place mixture into a greased loaf tin and cook in the pre heated oven for 45 minutes to 1 hour. You will need to use a knife to check that the mixture is cooked through.
- Serve in slices and it is yummy with some fresh butter spread on it.
TIPS :
- I have used the loaf tin for this but I am sure that this would work well in a round tin with a yummy butter cream icing and fresh raspberries. You would have to adjust the cooking time if you were to try this.
