As I said in my previous post I am a huge GBBO fan, and two of my favourite contestants this series were Cathryn and Sarah-Jane, and I was delighted to find out they have a blog which you can find here. They are also setting up a stall near to where I live so hopefully I can pop along and say hello.
Cathryn and Sarah-Jane have already posted some really scrummy looking recipes on their blog so I thought I'd give one a go, I decided to make the white chocolate & raspberry loaf. This recipe comes direct from the blog so all credit goes to Cathryn and Sarah-Jane.
For the Cake:
8oz self raising flour
8oz soft unsalted butter
8oz caster sugar
1/2 teaspoon vanilla extract
pinch of baking powder
100g white chocolate (cut into chunks)
75g fresh raspberries
squeeze of lemon juice
1/2 tablespoon icing sugar
For the Glaze/icing:
100g full fat cream cheese
1 tablespoon strained raspberry jam
100g icing sugar
To decorate (optional)
75g white chocolate chips
sprinkle of freeze dried raspberry powder
Firstly in a small bowl mash the raspberries with the icing sugar an dash of lemon juice, set aside.
Cream together the sugar, butter and vanilla until very pale, light and fluffy.
Beat the eggs in a small bowl and add slowly into the butter/sugar mix (alternate with a spoonful of flour if it looks like it may curdle.)
Sift in the flour and baking powder and mix to combine.
Then fold through the raspberry pulp and chopped white chocolate to create a ripple effect.
I popped this into a large disposable piping bag and cut a large hole in the end and piped it into the cases (which were already on a baking tray) for ease, but you could simply spoon it in if you like.
Bake for around 35 mins until golden brown and springy to the touch.
The mixture has a lot of liquid in it due to the raspberries which makes the finished cakes lovely and moist, but it does mean they sink a wee bit in the middle as they cool so don't worry about this if it happens (it did to me anyway.)
Whilst they cool, make the icing/glaze by putting the seedless/strained jam in a bowl and mixing until looser and smooth, then add the cream cheese and icing sugar and stir to combine.
Pour this onto the cooled loaves and decorate.
I had some mixture left over so decided to make a few cupcakes, as I didn't want to waste any of the mix, hope you enjoyed this recipe and once again thank you to Cathryn and Sarah Jane :)