Shelly's Recipe

Raspberry, White Chocolate, and Almond Loaf

Category: Quick Breads

18 tablespoons (2 & 1/4 sticks) unsalted butter
1 1/4 cups caster (superfine) sugar
4 large eggs, beaten
1 cup all-purpose flour
1 1/4 cups ground almonds
grated zest and juice of 1 lemon
5 ounces (1 1/4 cups) raspberries
5 ounces white chocolate, roughly chopped
confectioner’s sugar, for dusting

Preheat oven to 350. Line the bottom of a standard 9"x 5" loaf pan with parchment paper. Butter pan and set aside.

Beat butter and sugar until light and fluffy. Add eggs, a little at a time, until blended. If the mixture seems to be curdling, add a little of the flour. Stir in flour, ground almonds, and lemon zest and juice.

Spoon mixture into prepared pan. Scatter raspberries and white chocolate over the batter. Bake for 1 hour to 1 hour & 10 minutes. A toothpick inserted in the center should come out clean.

Cool in pan for 30 minutes. Then, cool completely on a wire rack. Dust with confectioner’s sugar.