Fresh raspberry purée swirls through this sweet pound cake dotted with mini chocolate chips. Enjoy it with fresh cream and a cup of tea!
1 1/3 cups fresh raspberries
2 tablespoons granulated sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsalted butter, room temperature
1 1/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup mini chocolate chips
Freshly whipped cream, to serve
Fresh raspberries, to serve
Let's get Cooking...
Puree the raspberries with 2 tablespoons granulated sugar until smooth. Set aside.
Whisk together the flour, salt and baking powder. In a large bowl, cream the butter and 1 1/4 cups granulated sugar with an electric mixer until pale and fluffy. Add the eggs and vanilla extract and mix until fully combined. Add the dry ingredients in 3 additions, alternating with the sour cream. Add the mini chocolate chips and mix until combined.
Butter a loaf pan and line it with parchment paper, then butter the parchment paper. Pour half of the mixture into the loaf pan and drizzle with half of the raspberry puree. Spoon the remaining batter on top, then top with the remaining raspberry puree. Swirl the puree and batter together with a knife to make a marble effect.
Bake at 350F for 1 hour 15 minutes. Let cool in the pan for 30 minutes, then turn out onto a plate and allow to fully cool. 5. Serve with freshly whipped cream and fresh raspberries.