Bake for about 55-65 minutes. To test that the cake is done, insert a toothpick in the center of the loaf and remove it. If you don't see any evidence of raw batter on the toothpick, the loaf is done.

Grease a 9 by 5-inch loaf pan. In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, granulated sugar, baking powder and salt. Mix well on low speed.

Preheat the oven to 180C. Grease a 900g-loaf tin and line the base with greaseproof paper or baking parchment. In a bowl, sift the flour, cinnamon and baking powder together, then stir in the sugar.

Wed, 02 Apr 2025 20:02:24 GMT (1743624144664) Story, non-I.S. - News3 v1.0.0 (common) a0f351b0eb6c7578f56886f8a278e43ef35ae650 ...

Raspberry and yoghurt loaf is a very moist cake. It is fantastic for morning tea and makes an excellent dessert when served with some of your favourite ice-cream.

Then Bertinelli poured half of the mixture into a loaf pan before making swirls of raspberry. She added another layer of the cream mixture and did more swirls. It’s that easy.

Start by lining a 450g loaf tin with clingfilm, ensuring it overlaps the sides. Lightly whisk the cream until the whisk leaves a trail. Add the lemon zest and juice, along with half the jar of ...

This fig and raspberry loaf is delicious with yoghurt or cream. Photo / Babiche Martens Suddenly, it’s autumn. Figs are now falling. Here are some of the best fig recipes to ease into the season ...

Reduce oven temperature to 400 and continue to bake for another 15 minutes, or until loaf sounds hollow when tapped underneath. Cool on a wire rack. Simple and delicious!