Raspberry & White Chocolate Cake

Steps
- 1
Lightly grease the loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4
- 2
Measure the flour, eggs, sugar, baking powder and butter into a mixing bowl and beat for about 2 minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon.
- 3
Cut up the raspberries into small pieces and along with the chocolate chips food them into the batter.
- 4
Spoon the mixture into the prepared tin and level the surface.
- 5
Bake for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.
- 6
Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out and leave on a wire rack to cool completely.
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