This recipe mashes dessert and breakfast together in one quick bread! The loaf is finished with a rose water glaze to make the perfect slice of sweet bread.
INGREDIENTS
Raspberry Rose Yoghurt Loaf Cake
- 2 ½ cups (300g) All Purpose Flour, measured correctly*
- 1 ½ tsp Baking Powder
- 1/2 tsp Salt
- 1 ½ cup Sugar
- 3 Eggs
- 2 tsp Rosewater
- 1 tsp Vanilla
- 3/4 cup Vegetable Oil
- 1 cup Plain Yoghurt (do not use nonfat)
- 1 cup Fresh Raspberries
Rosewater Glaze
- 1 ½ cups Confectioners Sugar
- 1/2 tbsp Vegetable Oil
- 2-4 tbsp Boiling Water
- 1-2 tsp Rosewater
- Pinch of Salt
METHOD
Raspberry Rose Yoghurt Loaf Cake
Step 1
Preheat oven to 350°F, and prepare a 9″×5” loaf pan with oil and parchment. In a medium to large sized mixing bowl, add the flour, baking powder, and salt, then whisk together to combine.
Step 1
Preheat oven to 350°F, and prepare a 9″×5” loaf pan with oil and parchment. In a medium to large sized mixing bowl, add the flour, baking powder, and salt, then whisk together to combine.
Step 2
In a stand mixer fitted with paddle attachment, add eggs, sugar, rosewater, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
In a stand mixer fitted with paddle attachment, add eggs, sugar, rosewater, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
Step 3
On low, add the dry mixture to the stand mixer in 3 additions, alternating with the yoghurt in between. Beat only until the batter becomes smooth. Fold in the raspberries.
On low, add the dry mixture to the stand mixer in 3 additions, alternating with the yoghurt in between. Beat only until the batter becomes smooth. Fold in the raspberries.
Step 4
Add the batter to the loaf pan, then bake in the oven for around 1 hour, or until a toothpick comes out clean. Allow loaf cake to cool completely before glazing.
Rosewater Glaze
Step 1
Add all the ingredients into a bowl, and whisk well to combine. Pour or pipe over the cooled loaf cake to glaze.
Add all the ingredients into a bowl, and whisk well to combine. Pour or pipe over the cooled loaf cake to glaze.
TIPS:
Measurements
To measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz).
To measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz).
Substitutions
Sour cream or buttermilk can be used in place of yoghurt. Frozen raspberries can be used in place of fresh.
Sour cream or buttermilk can be used in place of yoghurt. Frozen raspberries can be used in place of fresh.
Recipe by: Author/Image Credit: Food Duchess Publication: Feed Feed