Hello! Welcome to dontmissmyplate.

Thank you for visiting the website! I'm Maxine, blogger, home cook, soon to be food entrepreneur, and lover of all things food and fusion cuisine (a style of cooking that combines ingredients and methods from different countries, regions, or cultures). My approach is primarily rooted in both a Zimbabwean and American perspective based on my life experiences, making it quite varied. I hope you find the website helpful and come back! There is something for everyone, and recipes are designed to inspire you to try something new.

Raspberry Loaf with White Chocolate and Marscapone

Raspberry Loaf with White Chocolate and Marscapone

dontmissmyplate
Bread, Baking

It's not a secret that raspberries and white chocolate go together. If you're looking for a solid sweet loaf (not literally but as in guaranteed deliciousness) this is it!

You've got the acidity and tartness from the berries and the sweet, creaminess from the white chocolate and mascarpone cheese.

This loaf cake is also not overly rich. Some people find pound cakes to be overwhelming, but this doesn't have as much sugar as you might think to taste. You can also omit the icing, and it will still be right proper. 

The loaf is on the filling side, so you'll want to save up space in your belly for when you eat it and freeze the rest. I recommend consuming within 3 days for the freshest taste! 

Ingredients

1 cup raspberries + extra to garnish

1/2 cup white chocolate chips

1/4 cup white chocolate, chopped

1/3 cup vegetable oil

1 teaspoon vanilla

2 eggs

1 1/2 cup pastry flour

1/2 teaspoon lemon juice

1/2 teaspoon almond extract

1/2 teaspoon salt

 1 teaspoon baking powder

1/4 cup goat milk

1 cup white sugar

1/4 cup mascarpone cheese, room temperature (don't leave our for more than 4 hours)

Instructions

In a large bowl, whisk the flour, salt, baking powder, and sugar.

In a medium bowl, whisk the eggs, vanilla, almond, lemon, milk, and oil.

Make a well in the dry mix and fold in the wet ingredients until

just combined - don't over mix!

Toss the raspberries in a bit of flour - this will help prevent them from totally sinking or disintegrating in the batter. Gently fold in them with the chopped white chocolate shards into the batter.

Pour the batter into an 8-inch by 5-inch loaf pan and bake at 350F for 1 hour. Set aside to cool. Loosen the cake loaf from the pan, then continue to cool on a wire rack.

In a separate bowl, melt the chocolate chips for 30 seconds in the microwave. Stir in the mascarpone. If it seems a little thick, microwave the mixture for 10-20 seconds (10 seconds at a time, keep checking) and stir to the desired consistency.

Spread over the cake loaf and garnish with white chocolate shards, raspberries, and icing sugar. Enjoy with tea or coffee!

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