Ingredients:

• 170grams unsalted butter
• 225 grams caster sugar
• 1 1/5 teaspoon vanilla bean paste
• 3 eggs, room temperature
• 330 grams plain flour
• 3 teaspoons baking powder
• 1 teaspoon bicarbonate soda
• 1/4 teaspoon salt
• 1 1/2 cups full cream milk
• 1 cup frozen raspberries
• 200 grams dark cooking chocolate, chopped into chunks

Method:

1. Pre heat oven at 170 degrees. Line a 28cmX25cm loaf tin with baking paper.
2. In a stand mixer beat butter and caster sugar until it is pale and fluffy – approximately 2-3 minutes.
3. Add vanilla bean paste and eggs one at a time, mixing until incorporated. Scrape down the edges of the bowl.
4. Combine flour, baking powder, bicarbonate soda, salt, and salt in a bowl and whisk to sift it.
5. Add flour mixture and milk to the butter mixture alternating until combined.
6. Fold in frozen raspberries and chocolate chunks until just incorporated.
7. Pour batter into prepared tin – smoothing the surface. Tap to ensure bubbles and air pockets have been released. Optional to sprinkle with sea salt flakes before baking.
8. Bake for 1 hour on the middle rack of the oven or until cooked through.
9. Allow cake to cool in pan for 15 minutes before transferring it to a cooling rack.
10. Slice and enjoy while cake is slightly cool or at room temperature.

Tips/Substitutions:

• • Keep in a covered airtight container for 3-4 days, not that it will last that long.
  • If you like a salty touch, sprinkle sea salt flakes or omit. 

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