Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1/2 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 1/2 cup of whole milk
- 1 tsp of vanilla extract
- 1/2 cup of raspberry jam
- 1/4 cup of white chocolate chips
- 1/4 cup of freeze-dried raspberries
Special Equipment Needed:
- 9x5 inch loaf pan
- Popsicle sticks or wooden skewers
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C) and grease a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk and vanilla extract, until everything is well combined.
6. Pour half of the batter into the prepared loaf pan and smooth it out with a spatula.
7. Spoon the raspberry jam over the batter and swirl it around with a knife.
8. Pour the remaining batter over the raspberry layer and smooth it out.
9. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool completely in the pan before removing it and slicing it into 8-10 pieces.
11. Insert a popsicle stick or wooden skewer into each slice and freeze for at least 2 hours or until firm.
12. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
13. Dip each frozen slice into the melted chocolate and sprinkle with freeze-dried raspberries.
14. Place the slices on a parchment-lined baking sheet and freeze for an additional 10-15 minutes or until the chocolate has hardened.
15. Serve immediately or store in an airtight container in the freezer.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Freezing time: 2 hours + 10-15 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
8-10 slices
Nutritional information:
Calories per serving: 320
Total fat: 13g
Saturated fat: 8g
Cholesterol: 70mg
Sodium: 190mg
Total carbohydrates: 48g
Dietary fiber: 1g
Total sugars: 33g
Protein: 4g
Substitutions for ingredients:
- Raspberry jam can be substituted with any other fruit jam or preserves.
- White chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Freeze-dried raspberries can be substituted with fresh raspberries or other freeze-dried fruits.
Variations:
- Instead of raspberry jam, use strawberry jam, blueberry jam, or mixed berry jam.
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use different types of chocolate for dipping, such as dark chocolate or milk chocolate.
- Top the slices with whipped cream or fresh berries before serving.
Tips and Tricks:
- Make sure the cake is completely cooled before freezing and slicing to prevent it from falling apart.
- Use a sharp knife to cut the cake into even slices.
- Dip the slices into the melted chocolate quickly to prevent them from melting.
- Store the cake slices in an airtight container in the freezer for up to 1 month.
Storage Instructions:
Store the cake slices in an airtight container in the freezer for up to 1 month.
Reheating Instructions:
No reheating necessary.
Presentation Ideas:
Arrange the slices on a platter and garnish with fresh raspberries or whipped cream.
Garnishes:
Fresh raspberries, whipped cream, or mint leaves.
Pairings:
Serve with a glass of cold milk or a cup of hot tea.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the cake is too dry, try adding a little more milk to the batter.
- If the cake is too moist, try baking it for a few more minutes or reducing the amount of jam used.
Food Safety Advice:
Make sure to wash your hands and all utensils thoroughly before and after handling food. Store the cake slices in an airtight container in the freezer to prevent contamination.
Food History:
Lolly cake is a popular dessert in New Zealand and is typically made with crushed malt biscuits and condensed milk. This recipe puts a twist on the classic lolly cake by adding raspberry jam and white chocolate.
Flavor Profiles:
Sweet, tangy, and creamy.
Serving Suggestions:
Serve the Raspberry Ripple Lolly Cake as a fun and unique dessert for parties or special occasions.
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