After a week off from the usual baking duties, it’s back with a vengeance. I defrosted our freezer yesterday, only to find some frozen raspberries at the back of one of the drawers. Great, I’ll use them up on a baking post. The reasons that I use frozen raspberries over fresh, are that I find that they give me a better end result (kinda jammy), plus I can use British fruit all year around.
This cake is one of those gooey chewy affairs, that just won’t last, hence the reason I make it in such quantities.
Raspberry & White chocolate cake
- 400g Self raising flour
- 1 Tsp Baking powder
- 180g Butter
- 350g Caster sugar
- 2 Vanilla pods, split & scraped
- 3 Large eggs
- 125g Yogurt
- 180g Frozen raspberries
- 200g White chocolate, chopped into chunks
- Pinch of Sea salt
Pre heat the oven to 165ºc
Line a baking tin which is 27cm x 18cm (I use this one from IKEA), with greaseproof paper.
Combine the butter, vanilla seeds & sugar. Cream together until light & pale in colour.
Gradually add the eggs, one by one. Only add the next egg, when the previous one is fully incorporated.
Baking ~ the creamed eggs, sugar, vanilla & butter
Separately, combine the salt, flour & the baking powder. Then gradually fold into egg/sugar/butter mixture.
Next, add the the chopped white chocolate to the batter & mix together.
Pour half the batter into the lined baking tin.
Scatter the frozen raspberries evenly across the batter, then finish add topping with the rest of the batter.
Baking ~ raspberries on one half of the batter
Bake for a total of 1hour & 30mins, check after 50mins & if the top appears to be getting too dark, cover with tin foil for 20mins and then remove for the rest of cooking time. Check for doneness using the clean skewer method. Once you remove from the oven, leave it to rest in the tin for 15mins before turning out. When you do turn it out, leave it inverted on the cooling rack so that the cocoa butter can drain back into the cake, & retain moistness.
Baking ~ raspberry & white chocolate cake