As delicious as it looks, this Raspberry load from Eva of Delicious Circle is guaranteed to have mouths watering and a patient que forming at the oven. Top it off with some simple decorations.

Ingredients

As delicious as it looks, this Raspberry load from Eva of Delicious Circle is guaranteed to have mouths watering and a patient que forming at the oven. Top it off with some simple decorations.

  • 200g Unsalted Butter
  • 200g Plain Flour
  • 200g Caster Sugar
  • 3 eggs
  • 1 tsp Baking Powder
  • Pinch of Salt
  • 1 heaped tbsp Natural Yoghurt
  • ½ Tsp Vanilla Extract
  • ½ Tsp Rose Water
  • 1 Tbsp Honey
  • 50g Raspberries

To Decorate:

  • 2 Tbsp Icing Sugar
  • Cool water
  • Dried Rose Petals

Method

  1. Preheat the oven to 180℃, grease and flour a loaf tin.
  2. Cream together the unsalted butter and caster sugar until pale and fluffy, I use a freestanding mixer with a paddle attachment for this but it can be done with a handheld or by hand with a wooden spoon and a powerful arm.
  3. Crack the eggs in and mix in one at a time, add in a little of the flour to prevent curdling.
  4. Sift the remaining dry ingredients together; flour, baking powder and salt. Add these to the batter in two stages and mix on a low speed until incorporated. Avoid over mixing as this will leave you with a dense stodgy cake.Mouth-watering Raspberry Loaf
  5. Mix in the yoghurt, honey, vanilla, rose and raspberries.
  6. Pour the batter into the prepared baking tin, pop into the oven and bake for 50-60 mins, or until a skewer comes out clean.
  7. Remove from oven and leave to cool in tin.
  8. Mix the Icing sugar and water until you have a loose paste. Remove cake from tin, pour icing over the top and decorate with some dried rose petals (optional).

For more Christmas treats and festive cheer, check out RTÉ Food!