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For all you white chocolate lovers out there, this Rasberry White Chocolate Cake is in your honour.

I have a soft spot for raspberries. The sweet, slight acidic taste, the soft juicy skin that melts in your mouth, are very hard to resist. White chocolate not so much I confess, maybe due to my intolerance to milk. I could never eat a bar of white chocolate without feeling sick. Technically speaking white chocolate is not considered real chocolate since it does not contain any cocoa solids. It is made of cocoa butter, sugar and milk. My family likes it very much though, so I thought that if I put it in a cake with something that helped balance its buttery milky taste, it would be perfect. That is when I came across this recipe of Mafalda Pinto Leite and adapted it to my taste.

The recipe asked for frozen raspberries, I didn’t have any as I always give preference to fresh ones. The frozen ones would have that extra moisture from the ice so when I washed my fresh raspberries I left them very wet to balance things a bit. You can see by the pictures how nicely moist the cake came out. I was very happy I used fresh raspberries. The slightly acidic taste of the raspberries provided the right contrast to the sweet taste of the white chocolate.

Raspberry White Chocolate Cake

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  • 125 g/4.4 oz unsalted butter, cut in small pieces
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 250 g/8.8 oz white chocolate, cut in small pieces
  • 2 eggs
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 cup fresh or frozen raspberries

 

  1. Preheat the oven to 180ºC/350ºF. Line a rectangular loaf baking pan with parchment paper.
  2. In very low heat place the butter pieces, sugar, milk and half of the white chocolate pieces in a small saucepan. Stir constantly for 8 to 10 minutes or until the chocolate is completely melted. Pour the mixture into a clean bowl and let it cool down a bit.
  3. Add the eggs, flour, baking powder and fold in gently. Add the raspberries and the rest of the white chocolate and fold in.
  4. Pour the batter into the pan and bake for 30 to 40 minutes. Due to the altitude again my cake took 1 hour to be ready. Take it out and let it cool down before serving.

 

This Raspberry White Chocolate cake was moist and light, with the well balanced flavours of the raspberry and the sweet creaminess of the white chocolate.

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Maria

Maria

Welcome! Through my photography and my travels, you will discover the people I have encountered and the places that will stay with me forever. In this crazy new reality we seem to be living, it is even more important to be grateful for all the people who have crossed our path and touched us in same way. As for all the old and new stones, they can live in our imaginary for now, waiting, when the time is right again ...

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