Raspberry ripple loaf cake

Name: Raspberry ripple loaf cake | Asda Good Living
Total time: 1 h 5 min
Yield: 10
Cuisine: British
Ingredients: 2 tbsp Raspberry Jam; 150g pack fresh Raspberries, plus extra to serve; 150g Caster Sugar; 50g melted Butter, cooled; 150g Greek Yoghurt; 1 Lemon, zested; 3 large Eggs; 220g Self-raising Flour; ¼ tsp Bicarb; 1 tbsp Lemon Juice; 150g Icing Sugar

Gooey swirls of fruity richness make this a real winner – perfect with a cuppa at teatime

By Asda Good Living,15th June 2023

Cook: 1 Hour 5 Mins

Serves: 10

Price: £0.46 per serving

Nutritional Information

Each 83g serving contains

Energy
810kj
233kcal

12%

Fat
7.6g

Med
11%

Saturates
4.2g

Med
21%

Sugars
18.3g

Med
20%

Salt
0.38g

Med
6%

of your reference intake.
Typical energy values per 100g:
976kj/233kcal

Ingredients

2 tbsp Raspberry Jam

150g pack fresh Raspberries, plus extra to serve

150g Caster Sugar

50g melted Butter, cooled

150g Greek Yoghurt

1 Lemon, zested

3 large Eggs

220g Self-raising Flour

¼ tsp Bicarb

1 tbsp Lemon Juice

150g Icing Sugar

Method

Grease and line a 2Ib/450g loaf tin, leaving the baking paper overhanging the edges slightly.

Preheat the oven to 180°C/160°C fan/ gas 4. Make the ripple. Blitz the jam with the raspberries until smooth. Take 2 tbsp of the mixture and sieve it into a small bowl. Set aside for the icing later.

In a bowl, whisk the sugar and melted butter for a few mins. Tip in the yoghurt, lemon zest. Whisk again until combined. Whisk in the eggs, one at a time. Fold through the flour and bicarb.

Spoon half the mix into the lined tin. Blob over half the ripple, spoon over the rest of the batter, then finish with remaining spoonful's of ripple. Swirl gently with a skewer – don’t over swirl.

Bake in the centre of the oven for 45 mins or until risen, golden and a skewer comes out clean when inserted. Leave to cool in the tin.

While cooling, stir the reserved raspberry mixture with lemon juice to thin it then mix in the icing sugar to make a smooth, pink glacé icing.

Lift the cake out of the tin using the baking paper and peel off. Spoon the icing over the cake until the top is fully covered and it’s dribbling down the sides.

Scatter over more fresh raspberries if you like. Leave to set before slicing.