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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 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.
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.

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.
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).
Substitutions
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