Description
Indulgent raspberry and white chocolate cake brings European bakery charm to home kitchens. Sweet-tart berries and creamy white chocolate layers create a luxurious dessert you’ll savor with pure delight.
Ingredients
Scale
Cake Base:
- 200 grams (7 ounces) self-raising flour
- 200 grams (7 ounces) caster sugar
- 100 grams (3.5 ounces) ground almonds
- 1 teaspoon baking powder
Main Ingredients:
- 200 grams (7 ounces) butter, softened
- 4 eggs
- 200 grams (7 ounces) white chocolate, chopped
- 200 grams (7 ounces) raspberries
Additional Ingredients:
- 80 milliliters (2.7 fluid ounces) milk
- 1 teaspoon vanilla extract
- Icing sugar, for dusting
Instructions
- Gently melt the white chocolate in a double boiler, allowing it to cool to room temperature while maintaining its smooth consistency.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, incorporating eggs individually and blending in vanilla extract thoroughly.
- Gradually fold the cooled white chocolate into the butter mixture, ensuring even distribution throughout the batter.
- Sift together flour and baking powder, then delicately fold into the wet ingredients along with finely chopped almonds.
- Introduce milk to the batter, creating a silky texture, and carefully fold in fresh raspberries to prevent crushing.
- Transfer the batter to a prepared cake tin, spreading evenly and ensuring a smooth surface for consistent baking.
- Bake in a preheated oven at 180°C for 45-50 minutes, checking doneness with a skewer that should come out clean when inserted.
- Remove from oven and allow the cake to cool completely on a wire rack, preventing moisture condensation.
- Finish by dusting the surface with a delicate layer of powdered sugar, creating an elegant and inviting presentation.
Notes
- Gently melt white chocolate over a double boiler to prevent scorching, ensuring a smooth texture for your cake batter.
- Carefully fold raspberries into the batter at the last moment to prevent them from bleeding and breaking, maintaining their vibrant color and whole shape.
- Use room temperature eggs and butter for better incorporation and a more even cake texture, helping ingredients blend smoothly.
- Swap almonds with gluten-free flour alternatives like almond meal or coconut flour for a celiac-friendly version, keeping the cake’s delicate nutty undertone.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 377 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 2.5 g
- Protein: 6 g
- Cholesterol: 90 mg