Now that the days are brightening and the sun is shining a little more regularly, it is time to start reflecting that in our food choices. Everybody is turning to healthy salads and soups and eating less comfort food. Apart from me that is. I might be using more fruit in my cakes and less cheese in my dinners but my elevenses tea break still holds that element of comfort and warmth that a big old slice of chocolate cake might give you.
The dog has been having a whale of a time since I’ve been on maternity leave. She is spoilt rotten and knows how to pull my strings. Any time I’m in the kitchen, her sad puppy dog eyes stare me down until I give her some sort of treat. Usually she gets carrots only, oh and she loves ice cubes too, but if I’m chopping veg or fruit I usually cave in and give her a sample. Cara is not fond of celery or banana it turns out, but she adores raspberries, oranges and tomatoes. She is so delicate with them, taking them in her mouth and ever so gently playing with them until she can’t resist any more and then just swallows and gulp it’s gone! But the mad thing is she is so grateful and always gives a little smile of pleasure to you afterwards. She is turning out to be my favourite food buddy during the day.
Since Alex was born, I now understand what parents mean by stocking up the freezer with snacks and things that are easy to eat one-handed. so I took this advice on board and stocked the freezer with breads, sweet loaves and biscuits and taking them out at 4 am when I feel like I could eat my own elbow, there are moments I also want to gobble up my son’s feet as they are so adorable but I have resisted (so far anyway!)
This raspberry and white chocolate loaf is simple and delicious and ticks all the boxes. Perfect with an afternoon cup of tea with friends but also perfect after a 3 am feed. It is light and flavoursome and works for all occasions.
- 135 g plain flour
- 135 g self-raising flour
- 155 g caster sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 250 ml natural yogurt
- 110 g unsalted butter, melted and slightly cooled
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 80 g white chocolate, either chips or roughly chopped
- 125 g fresh raspberries
Pre heat the oven to 170 C fan oven or 350 F. Line a loaf tin.
In a small bowl, sift the flours, sugar, salt and baking powder together.
In a large bowl, whisk the yogurt, eggs, vanilla, almond and butter together.
Gently fold the flour mix into the wet ingredients. Then fold in the raspberries and white chocolate. Pour into the loaf tin and evenly flatten the top.
Pop into the oven for 55-60 minutes until nicely risen and golden brown. Cool in the tin for 20 minutes and then remove from the tin to cool fully.
Eat straight away or place in an airtight container for up to 3 days. Or if like me, slice and freeze in individual portions for snacking on for the rest of the week. Just remember to defrost before trying to eat. I have on numerous occasions forgotten to do this and nearly chipped a tooth.