Instructions
1. Prepare the white chocolate
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Melt the white chocolate gently using a double boiler (or microwave on low power, stirring regularly) until smooth.
2. Prepare the raspberries
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If fresh: rinse gently and drain.
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If frozen: thaw at room temperature and drain excess liquid.
3. Make the base mixture
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In a large bowl, cream together softened butter and sugar until light and fluffy.
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Add eggs one at a time, mixing well after each addition.
4. Add melted chocolate
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Pour the melted white chocolate into the butter-sugar-egg mixture. Mix until fully combined.
5. Add vanilla
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Stir in vanilla extract.
6. Incorporate dry ingredients
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Sift flour and salt together. Gradually fold them into the wet mixture until smooth (avoid overmixing).
7. Add raspberries
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Gently fold in raspberries, taking care not to crush them.
8. Prepare baking pan
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Grease and flour a medium-sized cake pan. Pour in the batter.
9. Bake
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Preheat oven to 180°C / 350°F.
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Bake for 40–45 minutes or until golden and a skewer inserted in the center comes out clean.
10. Cool
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Let the cake cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before serving.
Tips for Success
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Use good-quality white chocolate for the best flavor.
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Ensure all ingredients are at room temperature before starting.
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Add raspberries at the end to keep their shape.
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Test doneness with a toothpick or knife in the center.
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Cool completely before slicing for cleaner cuts.
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Dust with powdered sugar and add fresh raspberries before serving for a pretty finish.
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