I love the combination of raspberry and chocolate, even the batter looks delicious. So, I decided to make a raspberry white chocolate cake using my regular muffin recipe. It worked well. I used a 20cm square tin and the only other adjustment to the recipe was to use half white sugar and half brown. It had the desired effect of adding a golden look to the cake.
Due to the strong raspberry flavour there is no need to ice, just dust with icing sugar.
Click here for ingredients and method just change the sugar and tin. Check after 20 minutes baking, you may need to cook longer
3 comments:
Yum! While I do love cake with icing, I'm pretty picky. So this scrumptious looking cake with just a dusting of powdered sugar sounds great.
Raspberry and white chocolate is one of my favorite combinations as well.
Wow, this looks so good I'm going to have to try this come the raspberry season. I do like your blog - nice simple recipes that look and I'm sure taste, delicious - fantastic.
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