We have a guest recipe from a new Twitter chum today, Claudia, a.k.a. Dr Mummykins. She made this rather delicious white chocolate and raspberry cake for her daughter's birthday and when I saw the photos I just had to share it with you! The original recipe was for a big 30cm square cake, so we have halved it to make an 18cm square or 20.5cm round tin, which would serve around 20 slices.
White Chocolate and Raspberry Cake
For the sponge:
225g unsalted butter
225g golden caster sugar
210g self raising flour
1 tsp baking powder
4 large eggs
3 tbsp milk
1 tsp vanilla extract
For the frosting:
150g fresh raspberries (plus more for decorating)
55g unsalted butter
150g white chocolate chips
250g icing sugar
Up to 40ml milk
1. Preheat the oven to 170C (150C fan). Grease and line an 18cm square or 20.5cm round loose bottomed cake tin.
2. Combine the flour, cornflour and baking powder.
3. Cream the butter and sugar, then add the eggs one at a time and mix well, followed by a large spoonful of the flour mixture. Keep repeating this step until all the flour mixture is mixed in.
4. Add the milk and vanilla extract to loosen the batter. Pour into the prepared tin.
5. Bake in the centre of the oven for 60 minutes until pale golden and a skewer comes out clean
6. Let the cake cool slightly in the tin for 5 minutes, then turn onto a wire rack to cool completely.
7. To make the frosting, blitz the raspberries in a blender then press the puree through a sieve.
8. Add the butter to this puree and heat in the microwave until the butter is melted and the mixture is hot.
9. Pour the white chocolate chips into the hot mixture and stir until the white choc chips melt.
10. Using an electric whisk/mixer, mix in half the icing sugar, then add the remaining half. Mix well.
11. If the frosting is too firm, add a tiny splash of milk at a time until you get it to the consistency you want.
12. Spread or pipe the frosting on, then decorate with more fresh raspberries and candles if required before serving.