Raspberry & White Chocolate Cake

Name: Raspberry & White Chocolate Cake
Cuisine: British
Ingredients: 175 g Self Raising Flour; 150 g Caster Sugar; 150 g Softened Butter; 3 eggs; 1 Tsp Baking Powder; 50 g Fresh Raspberries; white Chocolate Chips (Add as many as you like); Raspberry flavouring (if you have it but not essential)

Amy B @cook_14559386

Manchester, UK 🇬🇧

Raspberry & White Chocolate Cake

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Ingredients

175 gSelf Raising Flour
150 gCaster Sugar
150 gSoftened Butter
3eggs
1 TspBaking Powder
50 gFresh Raspberries
white Chocolate Chips (Add as many as you like)
Raspberry flavouring (if you have it but not essential)

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Steps

1

Lightly grease the loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4
2

Measure the flour, eggs, sugar, baking powder and butter into a mixing bowl and beat for about 2 minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon.
3

Cut up the raspberries into small pieces and along with the chocolate chips food them into the batter.
4

Spoon the mixture into the prepared tin and level the surface.
5

Bake for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.
6

Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out and leave on a wire rack to cool completely.