This is a must, if I urge you to do one thing these holidays, that is make my cake!!!! Berries and white chocolate are always friends, no matter how you put them together. It’s lucky I love both the possibilities for recipe creation are endless. Mostly I don’t buy choc chips I use a bar of chocolate and cut it in to pieces. Doing this means you can cut any sized chunks and choose the quality of chocolate you like. If white isn’t where you are at feel free to go with whichever. I love using frozen or under ripe fruit in baking. I can never get ripe plums they stay hard forever but cook them and hey presto problem solved, sand for pears too. I would never use fresh raspberries they are far too expensive and bleed more.
My children love this and it’s a one bowl kind of cake so not much washing up and perfect for little people too!
- Use a chocolate bar instead of choc chips it’s cheaper and tastes nicer.
- Add some raspberries and then blend to give a pink cake or add them at the end for a vanilla looking cake.
200g frozen raspberries
125g butter softened, plus extra for greasing
3 free-range eggs,
2 level tsp baking powder
½ tsp salt
5 tbsp milk
1 bar white choc cut in to pieces 100g
2 teaspoon vanilla extract
Preheat the oven to 170C/150C Fan/Gas
Mix all ingredients in a mixer or by hand. I add half the raspberries into the mixer so the cake turns pink.
3. Butter and line a 23cm/9in round cake tin.
Pour the mixture in and press the remaining raspberries into the cake so you can see them poking through still
Place in the oven for 45 mins until a skewer comes out clean.
Leave to cool
For the glaze
2 tablespoons half fat
6 tablespoons icing sugar
1 sachet vanilla sugar
Mix the icing and vanilla sugar together
Add the Crème fraîche until you have a thick paste you are able to drizzle on top.
Drizzle all over and then you can scatter freeze dried raspberries- available from Tesco on top!