Sunday, 15 September 2013

white chocolate and raspberry cake

for the cake:
100g white chocolate
225g SR flour
pinch of salt
175g butter
50g ground almonds
100g caster sugar
2 eggs
4 tbsp milk
1 tsp vanilla 
350g frozen raspberries

for the topping:
150g vanilla flavoured fromage frais or creme fraiche (can flavour with vanilla essence) 
100g fresh raspberries
50g white chocolate curls 

  • oven 180c
  • grease 20cm round tin
  • sift flour and salt
  • rub in butter till bread crumbs
  • stir in almonds and sugar
  • beat in eggs, milk, vanilla
  • mix in flour
  • add chopped chocolate and raspberries
  • bake for 1 hour - 11/4
  • when cool spoon over topping and sprinkle with raspberries and chocolate 

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