Prep time

25 minutes


Cook time

1.5 hours 







125g Westgold Unsalted Butter, soft

150g caster sugar

2 eggs

¼ cup sour cream

½ cup milk

1 ½ cup flour

½ tsp salt

1 ½ tsp baking powder

2 Tbsp poppy seeds

Zest of 2 oranges

1 ½ cup frozen raspberries



75g white chocolate, chopped

1 ½ Tbsp Westgold Unsalted Butter

1/3 cup icing sugar

2-3 Tbsp milk



To make the loaf:

Preheat oven to 160oC. 


Using an electric beater, cream the butter and sugar until light and creamy.


Beat in the eggs one at a time.


Add all the remaining ingredients except the raspberries and mix until just combined.


Line a 23cm x 10cm loaf tin with baking paper.


Spoon in half the cake mixture and spread over the bottom.


Sprinkle over ½ the raspberries and gently press some of them into the cake. 


Spread the rest of the cake mixture on top and add the other half of the raspberries and do the same.


Bake for approximately 1 ½ hours until a skewer comes out clean. Leave to cool.


To make the icing:

Melt the chocolate and butter together over a gentle heat.


Add the icing sugar and the milk 1 Tbsp at a time until you have a drizzling consistency.


Place the loaf on a serving plate and pour over the icing.


Decorate with extra chopped chocolate, orange zest, poppy seeds and raspberries as desired. Serve with softened butter to spread.


Note: This loaf is at its best eaten the day it's baked. You can use fresh raspberries if in season instead of frozen, but reduce the cooking time.


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