Products Used: 

• Non-Stick Loaf Pan (2lb)
• Fine Grater
• Balloon Whisk
• Large Spatula
• Chef Knife
• Easy Pull Food Processor

Ingredients:

For the raspberry purée:

• 180g fresh or frozen raspberries

For the loaf batter: 

• 250g plain flour
  
• 2 tsp baking powder
  
• ½ tsp baking soda
  
• ¼ tsp salt
  
• 120g vegan butter, softened
  
• 2 tbsp neutral oil (sunflower or rapeseed)
  
• 180g caster sugar
  
• 240ml unsweetened plant milk
  
• 1 tsp vanilla extract
  
• Zest of 2 lemons (using the Zyliss Fine Grater)
  
• 2 tbsp lemon juice

For the lemon glaze: 

• 150g powdered sugar
  
• 2-3 tbsp lemon juice
• 1-2 tsp raspberry purée (from above - optional)
  

Method: 

1. Prepare the raspberry purée: Blend the raspberries using the Zyliss Easy Pull Food
   Processor. Transfer the purée to a small saucepan and simmer gently for 3-5 minutes until slightly thickened. For a smoother swirl, strain the purée to remove the seeds. Set aside to cool completely.
   
2. Preheat the oven to 160°C fan (180°C conventional).
   
3. In a large bowl, whisk together the vegan butter, oil and sugar using the Zyliss
   Balloon Whisk until smooth and slightly fluffy. Add the plant milk, vanilla extract and
   lemon juice and whisk again until fully combined. Using the Zyliss Fine Grater, zest
   the lemons directly into the bowl.
   
4. In a separate bowl, combine the flour, baking powder, baking soda and salt. Gently
   fold the dry ingredients into the wet mixture using the Zyliss Large Spatula, mixing
   just until a smooth batter forms.
   
5. Transfer about one third of the batter to a separate bowl. Stir in several tablespoons
   of the cooled raspberry purée until the batter turns a vibrant pink, then mix in 1
   additional tablespoon of flour to keep the consistency similar to the plain batter.
   
6. Lightly grease the Zyliss Non-Stick Loaf Pan if desired. Add a layer of plain lemon
   batter to the base of the pan, followed by a layer of raspberry batter. Continue
   alternating between the two batters until both are used.
   
7. Using the Zyliss Spatula, gently swirl the batters together with 3-4 figure-eight motions to create a marbled effect. Avoid over-swirling so the raspberry ribbon stays defined.
   
8. Bake for about 55 minutes, or until golden and a skewer inserted into the centre comes out clean. If the top begins to brown too quickly, loosely cover the loaf with foil after about 40 minutes. Allow the cake to cool in the pan for 10-15 minutes, then transfer to a cooling rack.
   
9. In a bowl, whisk together the powdered sugar and lemon juice using the Zyliss
   Balloon Whisk until smooth. Divide the glaze into two portions and stir 1-2 teaspoons of raspberry purée into one portion to create a pink glaze. Drizzle both glazes over the cooled loaf, alternating between white and pink to create a striped finish.
   
10. Once the glaze has set, slice the loaf to reveal the vibrant raspberry swirl inside.