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Raspberry & Mint Loaf Cake

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  • Reduced Sugar
  • Vegetarian

About the bake

This loaf cake is made with Truvía® Calorie-Free Sweetener. It's a deliciously moist cake with sharp raspberry and mint flavours. A refreshing sponge treat. 

15Total Time
10Prep Time
55Bake Time
6Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C/fan oven 160°C, 350F/Gas 4.  Grease and line a loaf tin.

  2. Step 2:

    Cream the butter and Truvia together with a hand-held mixer, once light and fluffy add in the oil, eggs, yogurt and lemon zest. Beat well until smooth.

  3. Step 3:

    In a separate bowl add the flour, baking powder, raspberries and mint and mix well.

  4. Step 4:

    Add the dry mixture to the wet mixture and beat well until smooth. Don’t worry if the raspberries get mashed up. 

  5. Step 5:

    Pour into a greased and lined loaf tin and bake for 55 minutes or until a toothpick inserted into the centre comes out clean.

  6. Step 6:

    Leave in the tin for 5 minutes before removing. Leave to cool completely on a wire rack. Slice and serve.

Ingredients

  • For the Loaf

    • 55g Unsalted butter (softened)
    • 40g Truvia calorie free sweetener
    • 100ml Vegetable oil
    • 2 Eggs
    • 100g Natural plain yoghurt
    • 1 Zest of 1 lemon
    • 225g Allinson's plain white flour
    • 2 tsp Baking powder
    • 1 tbsp Mint leaves (finely chopped)
    • 100g Raspberries

Utensils

  • 2lb loaf tin

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