Hi there! I hope that you are all having a great holiday season, and best wishes for a prosperous and happy 2016! Please enjoy this delicious raspberry loaf cake with lemon glaze - it's moist, easy and tastes amazing!
Recipe adapted from: Liv for Cake Ingredients - 11 x 21 cm (4 x 8 inch) loaf 85g butter 210g white sugar 2 eggs 30g almond meal 105g flour 1/4 tsp bicarb soda 1/4 tsp salt 65g sour cream 1/2 tsp vanilla essence Zest of 1 lemon 1 tsp lemon juice 2/3 cups fresh or frozen raspberries (I used frozen) Ingredients - glaze 250g icing sugar 4 tbsp lemon juice (or more if you want a more runny glaze) Method - cake 1. Preheat the oven to 175C (350F). 2. Cream the butter and sugar until light and fluffy. 3. One at a time, beat the eggs into the butter mixture. 4. Mix the almond meal, flour, bicarb soda and salt together. 5. Mix half the flour into the batter, then all of the sour cream, then the rest of the flour. 6. Add the vanilla essence, lemon zest and lemon juice to the batter and mix until combined. 7. Finally, gently fold the raspberries into the batter. 8. Line a loaf tin with baking paper and pour the batter in, spreading it evenly with a spatula. 9. Bake in the preheated oven for about 40-45 minutes, or until an inserted toothpick comes out with just a few crumbs. 10. Cool the cake in the tin for a few minutes, then take it out and cool completely on a wire rack. Method - glaze 1. Mix the icing sugar and lemon juice together until smooth and of a pourable consistency.
2. When the cake is cool, drizzle the glaze over the top.
Who loves Nutella? I do, and I hope you all do too! This Nutella/vanilla swirl loaf is super easy to make - and it's moist, delicious and of course full of (and covered in) Nutella. I baked this for a family dinner and it was very well received. It's quick and simple so this is one to keep in your repertoire and whip up when you're in a bind! Recipe adapted from: Taming Twins Ingredients - 11 x 21 cm (4 x 8 inch) loaf 225g butter 225g caster sugar 4 eggs 1 tsp vanilla essence 225g flour 2 tsp baking powder 200g Nutella Ingredients - topping 100g Nutella 75g hazelnuts
Method 1. Preheat your oven to 160C (320F). 2. Beat the butter and sugar until light and fluffy. 3. Add the eggs one at a time, beating in between additions. Mix in the vanilla essence. 4. Fold the flour and baking powder into the mixture gently. 5. Take one third of the batter out of the bowl and set aside. With the remaining two thirds, add the 200g Nutella and mix until smooth and combined. 6. Line a 22 x 12cm loaf tin with baking paper. 7. Pour the vanilla batter into your lined loaf tin, try and keep it on one side of the tin. Then pour the Nutella batter onto the other side and swirl them around with a knife. Don't swirl too much because you don't want the colours to get too muddy and messy.
8. Bake the cake for about 50-60 minutes, until an inserted toothpick comes out with just a few crumbs. While the cake is baking, you can toast your hazelnuts in a frying pan to give them more flavour and crunch!
9. When your cake's done, let it cool in the tin. 10. When cool, place your cake on a serving plate and spread the 100g Nutella over the top. If your Nutella's a bit stiff, microwave it for a few seconds in a microwave safe bowl to make it a bit more runny. 11. Roughly chop the hazelnuts and sprinkle them over the top. Enjoy!
