300g(2 1/2 cups cups minus 1 tbsp) fresh raspberriesdredged in 1tbsp flour (to help prevent the raspberries from sinking)
50g(1/3 cup) chopped white chocolatemelted
Instructions
Preheat the oven to 170C/340F (fan) and line a 2 lbs loaf tin with baking parchment. Make sure there’s enough baking parchment so that you can pull the cake out using the parchment for handles. Put to one side.
Mix the egg and sugar in a large bowl.
1 large egg, 200 g (1 cup) golden caster sugar
Add the oil and stir.
120 ml (1/2 cup) vegetable oil
Add the vanilla and yogurt and stir again.
1 tsp vanilla extract, 180 ml (3/4 cup) raspberry yogurt
Finally, mix together the flour and baking soda and fold into the cake mixture until combined.
290 g plain (all-purpose) flour, 1 tsp baking soda
Carefully fold three-quarters of the raspberries into the cake mix.
300 g (2 1/2 cups cups minus 1 tbsp) fresh raspberries
Spoon two-thirds of the mixture into the prepared baking tin.
Place the rest of the raspberries on top of the cake mix, and spoon the remaining cake mix on top (this helps to prevent the raspberries from sinking)
Place in the oven to cook for 50-70 minutes - until an inserted skewer comes out clean. Check every 5-10 minutes after the first 50 minutes. If the cake is looking too brown, you can cover it with aluminium foil.
Once cooked, take the cake out of the oven and leave to cool in the tin for 10 minutes then remove from tin and allow to cool further on a cooling rack.
Drizzle melted white chocolate over the top before serving.
50 g (1/3 cup) chopped white chocolate
Video
Notes
Nutritional information is per serving and is an estimate. Nutritional information can change depending on the ingredients you use.