Creamy White Chocolate Raspberry Cake
- 2 cups (240 grams) all-purpose flour
- 1 cup (225 grams) unsalted butter or margarine, softened
- 3/4 cup (130 grams) white chocolate chips
- 2 large eggs
- Zest of 1 lemon
- 1 cup (120 grams) fresh raspberries
- 1 teaspoon vanilla sugar
- 3/4 cup (150 grams) granulated sugar
1. Preheat the oven to 400°F (200°C). Grease and flour an 8-inch (20 cm) round cake pan.
2. In a saucepan, melt the butter or margarine and white chocolate chips over low heat, stirring occasionally until smooth and creamy. Remove from heat.
3. Stir in 3/4 cup (150 grams) granulated sugar, eggs, and vanilla sugar until well combined. Gently fold in the flour and lemon zest.
4. Pour the batter into the prepared pan. Arrange the raspberries evenly over the top and sprinkle with 1 tablespoon of granulated sugar.
5. Bake for 20 to 25 minutes, or until the edges are set and the center still jiggles slightly. Remove from the oven and sprinkle with 1/4 cup (40 grams) chopped white chocolate. Return to the oven for an additional 5 minutes.
6. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Serve at room temperature, and enjoy your delightful white chocolate raspberry cake!
- mixing bowl
- saucepan
- whisk
- rubber spatula
- 20 cm round cake pan
- oven
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