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🍰 Juicy Raspberry Loaf

380 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 175 degrees Celsius with top and bottom heat.
  2. 2. Thoroughly wash the raspberries under running water.
  3. 3. Place half of the raspberries in a tall container.
  4. 4. Puree these raspberries finely using a hand blender or mixer.
  5. 5. Strain the puree through a fine sieve to remove the seeds.
  6. 6. Beat the soft butter, sugar, and eggs in a bowl until creamy using a hand mixer.
  7. 7. Add the flour, baking powder, and salt to the butter-sugar mixture.
  8. 8. Mix everything until you have a smooth batter.
  9. 9. Gently fold the raspberry puree into the batter.
  10. 10. Gently fold in the remaining whole raspberries as well.
  11. 11. Grease a loaf pan with a length of 25 centimeters thoroughly.
  12. 12. Dust the greased pan with breadcrumbs.
  13. 13. Pour the batter into the prepared pan.
  14. 14. Bake the cake in the oven for about 55 minutes.
  15. 15. Cover the surface of the cake with aluminum foil towards the end of the baking time if it is getting too dark.
  16. 16. Remove the cake from the oven and let it cool on a wire rack.
  17. 17. Remove the cake from the pan after it has cooled.
  18. 18. Dust the finished cake with powdered sugar before serving.

Nutrition per serving