Raspberry, Rose and White Chocolate Cake
Following the success of the peach and white chocolate cake I made a few months ago, I thought something similar would be perfect for the Liskeard pop-up cafe. It tastes lovely, holds together well and has a slight puddingy quality which was what I was looking for.
I was already using strawberries, rhubarb and blueberries in some of the other bakes, so I opted for raspberries. Having already established that rose goes well with summer fruits, I thought it wouldn’t go amiss here and put my rose syrup to good use.
Luckily, this was another success. Not quite as popular as the rhubarb and polenta cake, but nonetheless delicious.
- 40g unsalted butter
- 60g white chocolate
- 200g raspberries
- 2 large eggs (I used duck eggs)
- 200g light brown sugar
- 300g flour (half wholemeal spelt, half white)
- 2 tsp baking powder
- 1/4 tsp sea salt
- 220 ml milk
- 2 tbsp rose syrup
- 40g flaked almonds
- Melt butter and chocolate in a very small pan over low heat. Set aside to cool.
- Whisk eggs with the sugar until thick and pale.
- Sieve in the flour, baking powder and salt and fold together as gently as possible.
- Mix the milk and rose syrup and add bit by bit, stirring gently each time.
- Gently stir in the butter and chocolate mixture.
- Set 16 of the raspberries aside and gently stir in the remainder.
- Spoon into a 9″ sq cake mould. Gently press the remaining raspberries into the batter so that one will appear in the middle of each square. Scatter the almonds over the top.
- Bake at 180°C for 35 minutes until risen, firm to the touch and golden on top.
- Allow to cool, then cut into 16 squares.
As it is a fruity cake, I am entering this into Tea Time Treats, a monthly table of delights hosted alternately by Karen of Lavender and Lovage and Kate of What Kate Baked. This month’s theme is fresh fruit.