This Raspberry Loaf is guaranteed to have mouths watering and a patient queue forming at the oven.
- 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
- 2 Tbsp Icing Sugar
- Cool water
- Dried Rose Petals
- Preheat the oven to 180℃, grease and flour a loaf tin.
- 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.
- Crack the eggs in and mix in one at a time, add in a little of the flour to prevent curdling.
- 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.
- Mix in the yoghurt, honey, vanilla, rose and raspberries.
- 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.
- Remove from oven and leave to cool in tin.
- 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).