Raspberry White Chocolate Cake

If you love white chocolate and summer berries, say hello to your new favourite cake. This cake is the perfect ending to a big meal. Easy to bake and a crowd-pleaser.

Preheat your oven to 175°C. Grease and flour a loaf pan.

In a medium bowl, sift together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 1/2 tsp salt until well combined. Set aside.

In a large bowl, beat 1/2 cup unsalted butter and 1 cup white sugar together until the mixture is light and fluffy (about 3 minutes) Add 2 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract and 1/2 cup milk.

Combine the wet and dry ingredients by gradually adding the flour mixture to the butter mixture, mixing just until combined. Avoid over mixing.

Melt 1 cup white chocolate by placing white chocolate chunks in a glass bowl and placing that bowl in a larger bowl of boiling hot water. Save half  the chocolate for decorating the cake.

Gently fold in 1 cup fresh raspberries to the batter and also add 1/2 cup melted white chocolate.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the centre comes out clean.

Let the cake cool in the pan for 10 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely.

Once the cake is completely cool, cover with pink or white icing and drizzle the remaining melted white chocolate over the top. Decorate with additional fresh raspberries, pink macaroons.

By Christ & Co.