Cranberry, lemon and white chocolate loaf cake

A cake for tea: cranberries bring the sharpness, white chocolate the soft sweetness.

Ingredients

• sugar — 200 g
• eggs — 2
• melted butter — 100 g
• sour cream 15% — 150 g
• flour — 260 g
• baking powder — 1/2 tsp
• vanilla sugar — 1 tsp
• lemon — 1
• fresh cranberries — 100 g
• starch (corn or potato) — 1 tsp
• white chocolate — 50 g

Method

1. Beat the eggs with the sugar with a mixer until fluffy.
2. Add the melted butter and beat.
3. Add the sour cream (yoghurt works too) and beat.
4. Add the flour, baking powder, vanilla sugar, lemon zest and the juice of half a lemon, then beat again to a smooth batter.
5. Rinse and dry the cranberries, add 1 tsp of starch and toss. Fresh or frozen both work; if frozen, thaw them in advance and drain the excess juice.
6. Add them to the batter and fold gently with a spatula.
7. Add the white chocolate. If you do not have chips, simply chop a bar. Avoid aerated chocolate and cheap confectioner's bars. If there is no white chocolate, leave it out.
8. Transfer the batter to a loaf tin. Scatter a few cranberries on top if you like.
9. Bake in an oven preheated to 160°C for 50–60 minutes.
10. Finish the cooled cake with icing sugar or a sugar glaze.