This recipe makes a mini raspberry swirl marble loaf cake. The cake is soft and moist with a fluffy texture and goes perfectly with an afternoon cup of tea.
This raspberry cake is baked in an 1lb loaf tin which is perfect for baking small loafs. This cake is ideal for times when you fancy some cake but don’t want lots of leftovers.
The cake is made with a mixture of vanilla and raspberry batter. The raspberry batter is made with a made with a homemade raspberry jam that is made with fresh raspberries and the vanilla batter is simply flavoured with vanilla extract so you can enjoy two delicious flavours in one cake.
Ingredients for Raspberry Swirl Marble Loaf Cake
For the Raspberry Jam
- Raspberries – I use fresh raspberries.
- Sugar – caster sugar.
- Lemon juice – squeezed from a fresh lemon.
For the Cake
- Butter – use unsalted butter.
- Oil – use vegetable, canola or rapeseed oil.
- Sugar – caster sugar or granulated.
- Vanilla extract – or vanilla paste.
- Egg – I use free range room temperature eggs.
- Yoghurt – use natural unsweetened yoghurt.
- Milk – whole milk or semi skimmed.
- Salt – I use sea salt.
- Raising Agent - I use a little bicarbonate soda.
- Flour – I use self-raising flour which is plain flour with baking powder added.
How to Make Raspberry Swirl Marble Loaf Cake
1. Start by making the raspberry jam. To a saucepan, add the raspberries, sugar and lemon juice and place on a medium to high heat. Stir continuously until the raspberry sauce thicken. It will turn into a thick syrup and go a deep red when ready. Set aside to cool. Once cooled it will thicken further to become jam.
2. Preheat the oven to gas mark 3/325oF/160oC and line a small 1lb loaf tin with parchment paper then set aside. To a bowl, add and cream together the butter, oil and sugar. If using a stand mixer, use a paddle attachment. Mix in the vanilla and egg then the yoghurt and milk. Add in the salt and bicarbonate soda then add the self-raising flour and fully combine.
3. Remove ⅓ of the batter and add to a separate smaller bowl. To that bowl add the raspberry jam and mix until the jam has fully combined with the batter. Optionally, you can add a few drops of pink food colouring to brighten the batter further.
4. Add ⅓ of the vanilla batter to the tin then add ⅓ of the raspberry batter. Place the batter in random sections of the tin to create a marble effect. Repeat the process until all the batter is used up then use a skewer to mix the batter in a circular motion to make the swirls.
5. Bake in the oven for 55 – 60 minutes then place the tin on a cooling rack to cool for 20 minutes. After 20 minutes, remove the loaf from the tin and place it directly onto the cooling rack to completely cool. Once cooled, slice and serve.
Recipe Tips
- 1lb loaf tins normally measure around 5 x 3 or 6 x 3 inches
Nutrition
Nutrition based on 1 serving - Calories: 260kcal | Fat: 11.1g | Saturates: 4.1g | Carbs: 37.3g | Sugar: 19.2g | Fibre: 1.7g | Protein: 4.0g | Salt: 0.61g.
Storage
Store this cake in an airtight container at room temperature for up to 5 days.
You can also freeze for up to 2 months. Cut the loaf into slices and wrap each slice in clingfilm before freezing.
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Raspberry Swirl Marble Loaf Cake
Ingredients
Raspberry Jam
- 150g raspberries fresh
- 3 tablespoon caster sugar
- 1 tablespoon lemon juice
Vanilla Cake
- 40g unsalted butter
- 35ml vegetable oil
- 80g caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 65ml natural yoghurt
- 65ml milk
- ½ teaspoon salt
- ¼ teaspoon bicarbonate soda
- 160g self-raising flour
Instructions
- Start by making the raspberry jam. To a saucepan, add the raspberries, sugar and lemon juice and place on a medium to high heat. Stir continuously until the raspberry sauce thicken. It will turn into a thick syrup and go a deep red when ready. Set aside to cool. Once cooled it will thicken further to become jam.
- Preheat the oven to gas mark 3/325oF/160oC and line a small 1lb loaf tin with parchment paper then set aside. To a bowl, add and cream together the butter, oil and sugar. If using a stand mixer, use a paddle attachment. Mix in the vanilla and egg then the yoghurt and milk. Add in the salt and bicarbonate soda then add the self-raising flour and fully combine.
- Remove ⅓ of the batter and add to a separate smaller bowl. To that bowl add the raspberry jam and mix until the jam has fully combined with the batter. Optionally, you can add a few drops of pink food colouring to brighten the batter further.
- Add ⅓ of the vanilla batter to the tin then add ⅓ of the raspberry batter. Place the batter in random sections of the tin to create a marble effect. Repeat the process until all the batter is used up then use a skewer to mix the batter in a circular motion to make the swirls.
- Bake in the oven for 55 – 60 minutes then place the tin on a cooling rack to cool for 20 minutes. After 20 minutes, remove the loaf from the tin and place it directly onto the cooling rack to completely cool. Once cooled, slice and serve.
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