Baking a Raspberry, White Chocolate and Almond Loaf Cake

Welcome back to week five and say hello to my Raspberry, White Chocolate and Almond Loaf Cake. Things are getting serious and I decided to go all out in the decoration of my loaf, I was really pleased with the result. It looked very pretty. What do you think?

This is such a exciting looking cake to me. Fresh raspberries neatly stacked and drizzled with a shiny white chocolate drizzle. To finish it’s sprinkled with toasted almonds. You just want to saw into it and eat a piece. This week’s bake was really nice and easy. I always find it so therapeutic and I look forward to making the cake all week long. I suffer from anxiety and I can honestly say, baking and cooking is the best remedy I have ever come across. It can transport you to a completely different place and give you such a great sense of achievement. Plus you can experience the joy of sharing with others, and making them happy. Making food is such a traditional and effective way of showing others you love them.

I was inspired to create this cake through a tweet I saw on Instagram, from a great food blogger called ‘Dennis The Prescott‘. Raspberries and white chocolate go splendidly together, and the sponge is packed with it too as well as being a decoration. Loaf cakes are very simple to create, but you can make them look and taste really special. Test it out yourself, I have included my method below!

Pro’s and Con’s 

 The pro’s of this cake are that it looks really special, it is very easy to make and decorate, and of course that it is quite yummy. The con’s would be that it is slightly out of season at the moment. It is also not one that keeps very well. It should be eaten within a couple of days otherwise the raspberries start to go over ripe. Also with this particular bake, I learnt to be very careful when stirring in the raspberries, as mine blended into the sponge a bit too much for my liking. If you are not a fruity person, you may prefer the subtlety of this.


  •  150g unsalted butter 
  • 150g caster sugar 
  • 2 eggs 
  • Zest of 1 lemon
  •  50ml whole milk 
  • 200g self-raising flour (or plain flour with 2 tsp baking powder) 
  • 100g ground almonds 
  • 100g white chocolate chips
  •  75g Fresh Raspberries 

For the Topping

  •  100g of white chocolate, melted. 
  • 150g Fresh Raspberries 
  • A handful of almonds to sprinkle 


  • Preheat the oven to Gas 4/180C and line a 2lb loaf tin with baking paper. Cream the butter and sugar together for a few minutes, until light and fluffy. 
  • Beat in the eggs (1 at a time) and the milk. Fold in the flour, ground almonds, lemon zest and chocolate chips. Lastly, fold in the raspberries. 
  • Spoon the batter into the prepared tin and bake for 60 minutes, until an inserted skewer into the middle of the cake comes out clean. 
  • When the cake is baked, transfer to a wire rack. When it is completely cool place the Raspberries carefully onto the cake, hole facing down. Stack three neat lines. Melt the white chocolate and pipe over the top of the Raspberries in a zig zag pattern. To finish sprinkle the almonds on top.

Please come and have a peak again this time next week as I am making a very special Earl Grey, Blueberry and Lemon Loaf cake. Stay tuned and have a splendid week ahead.

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