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Raspberry, White Chocolate, and Almond Loaf

Posted By Jennifer On January 18, 2008 @ 9:59 pm In bread,quick breads | Comments Disabled

Read and see more at Bake or Break. Recipe from Quick Breads.

  • 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
 Preheat oven to 350°. Line the bottom of an 8-cup loaf pan with parchment paper. Butter pan and set aside.

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.

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.

Cool in pan for 30 minutes. Then, cool completely on a wire rack. Dust with confectioner’s sugar.

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