Gluten Free Raspberry Jam Loaf
This gluten free raspberry jam loaf is soft, tender, and a sweet layer of raspberry jam, then finished with white chocolate. A simple but stunning loaf cake!
Ingredients
- 125 Grams Butter
- 150 Grams Sugar
- 250 Grams Sour Cream
- 2 Eggs
- 3 Grams Vanilla
- 3 Grams Lemon Zest
- 260 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 10 Grams Baking Powder
- 3 Grams Baking Soda
- 1 Gram Salt
- 50 Grams White Chocolate
- 400 Grams Raspberry Jam
Instructions
- Preheat the oven to 375F. Line the loaf pan parchment paper.
- Put the butter in a glass bowl, and microwave until melted.125 Grams Butter
- Once it is melted, whisk in sugar until fully incorporated.150 Grams Sugar
- Whisk in sour cream, eggs, vanilla and lemon zest.250 Grams Sour Cream, 2 Eggs, 3 Grams Vanilla, 3 Grams Lemon Zest
- Add in the dry ingredients and using a spatula, mix until just combined.260 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 10 Grams Baking Powder, 3 Grams Baking Soda, 1 Gram Salt
- Add in half of the mixture into the loaf pan. Then add all the raspberry jam and ensure an even layer. Then cover the jam with the rest of the batter.400 Grams Raspberry Jam
- Bake for 40 minutes. Then cover it with foil and continue baking for 20 minutes. Insert a toothpick until it comes out clean with a couple crumbs.
- Remove it from the oven and let it cool in the pan for 15 minutes. Then remove it from the pan and remove the parchment paper and place it on a wire rack. Leave to fully cool.
- While that is cooling, Melt the white chocolate in the microwave and let sit until the loaf is cool.50 Grams White Chocolate
- Once the loaf is cool, spoon the white chocolate onto the loaf in an even layer. Let the loaf sit to harden the chocolate. Once the chocolate is hardened, cut it in slices and enjoy!