I’ve had some trouble with baking loaves and previously I always blamed our oven. Useless thing, I used to say. The temperature is off by about 15°C and I thought that for most of my cakes to fail, there had to be something else wrong with the oven, right? Wrong. As it turned out, there was nothing wrong with the oven. Just with the ingredients I was using. I swear, I’ll never buy “large” eggs again. What a foolish mistake! Of course my cake is going to fail if I’m using “large” eggs instead of “medium”…
So, the moment I figured it out I baked a loaf. And it came out perfectly! This is a great raspberry loaf with a slightly sweet flavor and adding the mint really makes it special!
Adapted from: Sophie’s savory loaves by Sophie Dudemaine (page 67 in the Dutch edition)
This recipe makes 1 loaf
- 3 eggs (medium!)
- 170 gram sugar
- 160 gram flour
- ± 2 gram instant yeast (the recipe calls for 1/3 package)
- 150 gram butter (lightly salted. If not available, add a pinch of salt to the butter instead)
- 200 gram raspberries
- 6 mint leaves
- Pre-heat oven to 180°C. Lightly grease a loaf pan and sprinkle with flour.
- In a bowl, whisk the eggs and sugar until the mixture is light and slightly fluffy.
- Melt the butter and spoon it through the egg-and-sugar mixture.
- Puree the raspberry and mint before adding it to the batter.
- Pour the batter into the loaf pan and bake for about 40 minutes.