This white chocolate raspberry cake recipe was a smash-hit at the church summer garden party fund-raiser last weekend. Before I knew it, it was all sold. If only I’d made 2 … I’ve never had so many people sidle up to me and ask me for a recipe before! It’s a pretty good feeling, I can tell you!
White chocolate and raspberries are perfect companions that work well together in this luscious gluten free cake. It’s light and fluffy, with the tang of the fresh raspberries perfectly complemented by the sweetness of the white chocolate chunks.
I love the gooey raspberry bits and the unexpected chunks of white chocolate in this cake! It’s heavenly on its own but even better with a good old dollop of non dairy cream or yoghurt on the side. Adding a raspberry puree icing and decorating simply with a few extra raspberries transforms this oh-so simple traybake from the ordinary to the sublime in mere moments.
There’s never any waste with this cake. Even if it does survive a couple of days (fat chance in our house) it’s superb served as a pudding with a healthy slug of piping hot custard. Leftover cake pud is one of my son’s favourite things.
Did you try this white chocolate raspberry cake recipe?
Post your photos – I love to see how your cakes turned out!
This light, golden sponge packed with tempting raspberries and melting white chocolate is a guaranteed winner for afternoon tea and for fundraisers
- 8 oz Almond flour/rice flour
- 8 oz Caster sugar
- 8 oz Softened, unsalted butter
- 3 medium Eggs beaten
- 2 oz Ground almonds
- 4 oz White chocolate buttons/chips
- 2 tbsp Milk dairy/non dairy
- 8 oz Fresh/frozen raspberries
- 1 pinch Sea salt
- 2 oz Fresh/frozen raspberries
- 3 oz Icing sugar
- 1 tsp Cold water
- Sugar Flowers
Preheat the oven to fan 160°C (conventional 180°C, gas 4.
Grease and line a square cake tin or rectangular traybake tin using baking parchment. I used a square tin 8" x 8"
Cream the butter and sugar together until light and fluffy, by hand or in a food processor.
Sift the flour and salt into a small bowl and set aside
Add the beaten eggs a little at a time, with a spoonful of flour after each addition of egg
Gently add the rest of the flour and stir well until all the ingredients are combined
Stir in the milk, then gently fold in the ground almonds, white chocolate and raspberries, expecting the mixture to be fairly stiff
Spoon the batter into the tin and roughly level the surface with your spoon
Bake for 50 minutes until golden
Cool on a wire rack
Remove from the tin once cool and remove the baking paper.
Pass the remaining raspberries through a fine sieve, to form a seedless puree
Add the sieved icing sugar gradually to the puree, blending quickly if any lumps form
Drizzle the icing onto the top of the cake, uing the back of a metal spoon to achieve even (ish) coverage. Don't worry if any runs down the sides!
Decorate with the final raspberries and a sugar flower in each corner
Cut into slices and serve