Summer White Chocolate & Raspberry Cake

Hallelujah! My Raspberry Ruby Beauty’s have FINALLY produced some edible fruit for me this year.

I have two potted plants and for the last two years they have produced 2 or 3 raspberries, or been eaten to death before the fruit arrived. This year they have been eaten to shreds, but managed to provide me with two whole pots of raspberries before growing more foliage and continuing on it’s journey. I was quick to put up netting this year, and make sure they have fresh compost, and a good water each evening before bed. I just need to figure out what’s munching on them – any ideas? Anyone?


To tell you I was excited would be an understatement (maybe I need to get out more)?  I picked a bunch and was straight on Google to see what recipes I could dabble with. Perfect timing too, as it was a friend’s birthday last week and our little dance family were together performing on Saturday, so I wanted to make something we could all share. And hopefully not give food poisoning to before the show!

I decided on White Chocolate and Raspberry Sponge Cake (It was a great decision).

You will need:
300g White Chocolate (3 big bars of Milky Way – try not to eat whilst baking, I dare you)
200g Caster Sugar
200g Butter
200g Self Raising Flour
200ml Double Cream
4 Eggs
RASPBERRIES. The fresher the better.
Some cake tins and a sprinkle of icing sugar for the finale! 

Set up 200g of the white choc (2 bars) and the butter in a heatproof bowl, and get melting over a simmering pan.

Allow it to cool and then add the eggs and sugar. Beat it well.

Then add the flour and raspberries. Fold it well.

Didn’t think it was this simple? Oh, it is. Grease those tins and divide the mixture evenly. Bake in the oven for 25 minutes on 180c.

I made a white chocolate ganache for the middle of the mixture. If you want to be fancy and make some jam using those raspberries of yours (‘cos I definitely didn’t have enough), go for it. I’ll be sat here feeling jealous.

Set up the bowl over the heat again, and melt the remaining 100g chocolate with 100g of the double cream. Once it’s melted and cooled down a little, add the remaining cream.

Add to the middle of those cooled down, cooked sponges and make it pretty with some icing sugar dusting. Then enjoy! I recommend sat out in the garden with a glass of bubbles. Just my opinion though.

(The recipe is from BBC Good Food, just a few adjustments) xo



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