Whether you’re an avid baker or a fervid foodie, odds are you’ll have come across this classic combination: raspberry and white chocolate. The tartness of the raspberry cuts through the smooth, vanilla-laced white chocolate in the most satisfying of ways. True perfection.
I have experimented with raspberry and white chocolate on a number of occasions but this latest creation came about when my fiancé and I decided to be a bit more vigilant with what we eat. Unfortunately, the week we started our ‘trim down’ also happened to be my fiancé’s birthday! Well, no birthday would be complete without a cake! So, how do you bake a cake and not feel guilty about eating it? Well, a few weeks ago I’d have said, “I never feel guilty eating cake” but that just won’t do.
I’m not saying this cake is the next great health food but, by not having frosting or buttercream and only being one layer high, it’s certainly less calorific that some of the things I’ve made! I once heard someone say, “If you cut a cake in half, it’s half the calories… So, because it’s half the calories, you can have twice as much!” Now, I’m not saying this is a motto to abide by, but having a small slice of a one-layer cake must be better than a whopping slice of a multi-layer cake. Right?
So, if you’re trying to be ‘good’ but you fancy a little treat. Give this cake a try. It’s super simple to bake!
Raspberry and White Chocolate Torte
- 140 g butter softened
- 140 g caster sugar
- 2 eggs large
- 140 g plain flour
- 50 g ground almonds
- 1 tsp vanilla extract
- 100 g frozen raspberries
- 50 g white chocolate
- Preheat the oven to 180°C. Grease the sides, and line the base of an 8 inch cake tin with baking parchment.
- In a clean mixing bowl, cream together the butter and sugar until pale and fluffy.
- Beat the eggs into the butter and sugar, one at a time.
- Next, fold in the flour, ground almonds, and vanilla until fully combined.
- Pour the cake batter into the prepared tin, and level off.
- Place the raspberries in the batter, submerging the raspberries in the batter so they just peak above the surface. I use frozen raspberries, as I find they hold their shape well after baking.
- Bake the cake for 25-30 minutes on the middle shelf, until golden brown.
- Remove the baked cake from the oven, and leave to cool on a wire rack completely.
- Melt the white chocolate in a heat-proof bowl over a pan of boiling water (being careful not to get any water in the chocolate). If you prefer, you can melt the chocolate in the microwave by heating in 10 second bursts, stirring between each burst.
- Drizzle the cake copiously with chocolate and serve (with a glass of bubbly, if you really fancy a treat!)