Vovo-Inspired Vanilla Raspberry Glazed Bread: A Nostalgic Take on a Beloved Australian Treat

Inspired by the classic Australian Iced Vovo biscuit, this vanilla and raspberry bread captures the essence of the beloved treat in a delicious new format. Featuring a soft, vanilla-infused bun with vibrant swirls of fresh raspberry, this cake is topped with raspberry frosting and a sprinkle of desiccated coconut, mimicking the iconic flavors and textures of the original cookie . It's a creative homage that transforms the traditional cookie experience into a shareable loaf, perfect for slicing.

Why you'll love it:

This bread offers the perfect blend of sweet and tart with its fruity raspberry swirls and luscious vanilla base. Coconut oil and almond milk ensure the cake stays moist, while almond flour adds a subtle nutty note that complements the bright bursts of raspberry. The raspberry glaze not only adds extra flavor, but also creates an eye-catching finish, topped with a tropical touch of coconut, making each slice as visually appealing as it is delicious.

Perfect occasion:

This Vovo-inspired iced bread is ideal for snacks, brunches or as a special dessert after a family dinner. It's a great conversation starter for gatherings with guests who enjoy unique and nostalgic desserts, or for any occasion that calls for a sweet treat with a touch of Australian style. Serve it at festive celebrations or as a comforting weekend treat to enjoy with a hot cup of tea or coffee.

Decorating Tips:

For an elegant presentation, make sure the raspberry glaze is poured gently over the top of the cooled loaf, allowing a little to drip down the sides for an elegant effect. After adding the desiccated coconut, consider placing a few whole raspberries on top for a pop of color and reinforce the raspberry theme. If you're serving them at a special event, edible flowers or a dusting of powdered sugar could also enhance its visual appeal.

Ingredients:

• For the bread :
  • 1 1/2 cups self-rising flour
  • 1 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 2/3 cup almond milk
  • 1 egg
  • 1 teaspoon of vanilla essence
  • 1 punnet of crushed raspberries
• For the icing:
  • 4 heaping tablespoons of icing sugar
  • 1 teaspoon of raspberry puree
  • A splash of water
  • Desiccated coconut, for sprinkling

Instructions:

1. Preheat the oven and prepare the mold:
   • Preheat your oven to 170°C (338°F). Butter and line a 1 liter cake tin with baking paper.
2. Mix the ingredients :
   • In a bowl, mix the self-rising flour, almond flour and baking powder. In another bowl, whisk together the melted coconut oil, maple syrup, almond milk, egg and vanilla essence.
   • Gradually add the wet ingredients to the dry ingredients, mixing until everything is well combined.
3. Assemble the bread:
   • Pour half of the batter into the prepared pan. Spread half of the raspberry puree over the dough, then cover with the rest of the dough. Add another layer of remaining raspberry puree.

4. Cook:
   • Bake in preheated oven for 40 to 45 minutes or until a toothpick inserted in center comes out clean. Let the bread cool in the pan before transferring it to a wire rack.
5. Prepare and apply the glaze:
   • Mix the icing sugar with the raspberry puree and a splash of water to form a smooth icing. Once the bread has cooled, pour the glaze over the top, letting it run down the sides.
   • Sprinkle desiccated coconut over the frosting and add additional raspberry puree in the center for decoration.
6. Serve:
   • Let the icing set before slicing. Serve and enjoy the delicious blend of flavors and textures that make this bread a wonderful tribute to the Iced Vovo biscuit.

Enjoy this unique and nostalgic Vovo-inspired Glazed Raspberry Vanilla Bread, a perfect blend of tradition and innovation in every delicious slice!