Raspberry Layered Lemon Loaf with Raspberry Sauce
Raspberries, lemons, cinnamon, and nutmeg, tuck these ingredients into a wonderful loaf, and what do you get? I would rarely have to say more for most of you to see where I am going with this, but my nick name big mouth wouldn’t be holding its true baring if I didn’t continue on with this explanation. It is a Raspberry, layered lemon loaf, drizzled with a heart warming serving of homemade raspberry sauce. I was very much inspired by Mennonite Girls Can Cook – Lemon Layered Loaf, for this recipe. I fell in love with the orignal idea on how to bake an all time favorite lemon loaf, and make it have a need to eat, must have, must bake, eye appeal. Not to mention it made me start drooling as I headed towards the kitchen to put my own spin of flavour and flare into it. So I want to thank them for the inspiration and getting my outside the box thinking flowing.
This loaf will in fact probably be the next big hit after dinner tonight or the next time you have a gathering with family and friends. I would be surprised if you even had any crumbs left on the plates. You will probably catch someone so caught up in their own world that they only stop and realize where they are when everyone is staring at them licking their plate. I would have a big smile on my face, and take that as a pleasant compliment, even though their face would be red with embarrassment.
- 2 cups organic white flour
- 1-3/4 cups organic whole wheat flour
- ½ tsp. sea salt
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- 2 tbsp. organic sugar
- ⅔ cup skim milk warmed
- 4 tbsp. honey
- 1 tbsp. quick rise yeast
- 1 egg
- 4 tbsp. melted unsalted butter
- 1 cup frozen raspberries thawed and drained
- Zest from 1 fresh lemon
- juice squeezed from 1 fresh lemon
- ½ cup organic sugar
- Zest from 1 large lemon
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- 1 tbsp. unsalted butter melted
- 1 cup fresh or frozen raspberries. For frozen raspberries be sure to thaw and drain.
- ¼ cup organic sugar
- 2 tbsp. orange juice
- 2 tbsp. lemon juice
- ⅛ tsp. nutmeg
- ½ tsp. cinnamon
- 2 tbsp. cornstarch
- 1 cup cold water
- ½ cup white chocolate chips
- 1 tbsp. milk
- Warm up a small bowl under hot water, drain and place warmed milk, and honey, whisk and add 1 tbsp. quick rise yeast whisk gently and allow to ferment for 5-10 minutes. When it foams it is ready. I warm the milk for about 30 seconds in the microwave in a microwave safe glass.
- In the meantime place both flours into a large bowl, and sea salt mix to combine ingredients set aside.
- In another bowl place raspberries that have been fully thawed and drain, add sugar, cinnamon, nutmeg, lemon zest, and lemon juice, give it a good stir, and set aside.
- In yet another dish whisk egg and 4 tbsp, melted and cooled butter, set aside and check on the yeast.
- Grab the bowl with the flour mixture and make a well in the centre so there is a hole where you can pour in the wet ingredients, pour in the yeast, raspberry mixture and egg mixture, start pulling the sides of the flour in so that all the ingredients start to blend together. You can do this with your hands, with a wooden spoon or if you have a stand mixer with a dough hook. I prefer to just use my hands. Once the dough starts to form place it onto a clean work surface lightly dusted with flour and knead it for a few minutes till a smooth dough forms, roll it into a nice ball, lightly grease a bowl, place the dough in the bowl and loosely wrap the dough with plastic wrap, cover with a clean kitchen towel and place in a warm dry place and allow it to rise for an hour or until it has doubled in size.
- If you are having trouble with the dough rising, I sometimes have turned the oven on for 1 minute and 1 minute only, then turn it off and place the bowl in the oven so it is in a warmer place, sometimes just placing the bowl in the oven with the light on is plenty warm as well.
- Once dough has risen, lightly dust a clean work surface with flour and roll out the dough so that it is 12″x20″ rectangle.
- Brush the dough with 1 tbsp. of melted butter
- In a bowl place ½ cup organic sugar with zest from 1 lemon, 2 tsp. cinnamon, ¼ tsp. of nutmeg, stir it to blend then sprinkle over the entire surface of the rolled out dough.
- Using a knife cut the dough into 5 strips, stack the strips and cut them again into 6 square sections.
- Grease a loaf pan, stack the squares side by side into the loaf pan, cover with plastic wrap and allow for the dough to rise for another 30 minutes.
- Pre-heat oven to 350F
- Once the loaf has risen again remove plastic wrap and place in the oven, bake for 35-40 minutes until the loaf is golden in colour and when a tooth pick is inserted it comes out clean.
- While the loaf is baking prepare the raspberry sauce. Place raspberries into a sauce pot, add cinnamon, nutmeg, lemon juice, orange juice and sugar give it a stir.
- In a bowl add 1 cup of cold water and cornstarch whisk till smooth, pour it into the sauce pot, place it on the stove top and bring to a gentle boil over medium heat stirring occasionally for 5 minutes, turn down to a simmer and stir occasionally until it is your desired thickness. The sauce will also continue to thicken as it cools. About 5 more minutes, remove from heat allow it to cool, then place into a blender or use a hand blender to puree the mixture.
- I also strained the sauce with a fine mesh strainer to remove all the raspberry seeds because they drive my teeth crazy:)
- Once loaf is done baking remove from oven and allow to cool for 5 minutes in the pan.
- Remove from loaf pan onto a serving plate, drizzle the top with the raspberry sauce, I also made a white chocolate glaze that not only made it beautiful but a great finishing touch.
- Place the white chocolate chips in a microwave safe dish with 1 tbsp. milk place in the microwave for 30 seconds, remove from microwave and give a good stir until chocolate is well melted and smooth.
- Drizzle over top of loaf.
Knead the dough into a nice ball, cover and allow to rise for 1 hour or until it doubles in size.
Roll out till you get a 12″x 20″ rectangles, sprinkle with sugar and lemon zest goodness.
Cut into 5 strips length wise, stack them and cut into 6 square sections.
Place the layers into a well greased loaf pan, cover and allow to rise again for 30 minutes.
Bake till golden brown and tooth comes out clean, remove from oven and allow to cool for 5 minutes, then place on a serving plate and drizzle with raspberry sauce and white chocolate glaze.
Oh and maybe steal a piece for yourself and hide it cause you might not get one once it lands on that table, especially if you are hosting and have other things to serve such as coffee or tea. Enjoy!