نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

كيك التوت البرّي ورقائق الشوكولاتة

American 20 Mins Prep · 60 Mins Cook

Preheat the oven at 180°C, gas mark 4. Grease 2 loaf pans with butter and dust with flour.
In a medium bowl, sift together the flour, baking powder, bicarbonate of soda and salt.
Place the butter, 115g caster sugar and 60g of Muscovado sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream together on a medium speed. Then add the eggs and vanilla extract and beat for 5 minutes until light and fluffy. Add the sifted dry ingredients and yoghurt to the bowl, alternating between the two, being careful not to over-mix.
Remove the bowl from the stand mixer. Using a spatula, fold in the raspberries and chocolate chips.
Spoon the batter evenly into each pan, filling each 2⁄3 of the way.
To make the crumble, place 60g all-purpose flour, 100g Light Muscovado Sugar, 4 tbsp melted butter, cinnamon and a pinch of salt in a medium-sized bowl and whisk together. Then scatter over the cake batter in each pan.
Bake the loaves for 50 minutes to 1 hour.
Remove from the oven and allow to cool for 5 minutes in the pans, then transfer to a wire rack to continue cooling.