It was a double disappointment as these two cakes were to mark my and my son's birthdays in the middle of July, and I would have liked to make something a bit more memorable.
I made a double batch of what has become my 'go to' recipe for small loaf cakes, and divided it between two tins. This time, instead of chopping a bar of chocolate I bought dark chocolate chips as I thought the regularity would look better - perhaps it did, but I think the flavour would have been better with a bar of chocolate, as I usually use one with higher cocoa solids than in the bought chips.
220g caster sugar
220g softened butter
230g SR flour
50g ground hazelnuts
zest of 2 limes (reserve juice for icing)
10g dried raspberry pieces
100g dark chocolate chips
a little milk if necessary
Topping - 50g icing sugar, lime juice
Put all the cake ingredients except the raspberry pieces and chocolate chips into a large bowl and beat until smooth and fluffy, adding a little milk if necessary to give a dropping consistency. Fold in the raspberries and chocolate. Divide the mixture between two small (1lb) loaf tins, lined with parchment or a pre-formed liner, and bake at 180C (160C fan) for about 60 minutes, or until a test probe comes out clean and dry.
When cool, make the icing by sifting the sugar and adding the lime juice a teaspoon at a time to give a thick, just-pourable consistency. I find it easiest to drizzle this over a cake by putting the icing into a small freezer bag, and snipping off one corner.