Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Raspberry, Rose and White Chocolate Cake

Traybakes | 26th July 2013 | By

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.

Raspberry Rose and White Chocolate Cake
Yields 16
A wonderful sweet and fruity traybake for summer. It is simple to make and can easily be cut into squares and still look good.
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  1. 40g unsalted butter
  2. 60g white chocolate
  3. 200g raspberries
  4. 2 large eggs (I used duck eggs)
  5. 200g light brown sugar
  6. 300g flour (half wholemeal spelt, half white)
  7. 2 tsp baking powder
  8. 1/4 tsp sea salt
  9. 220 ml milk
  10. 2 tbsp rose syrup
  11. 40g flaked almonds
  1. Melt butter and chocolate in a very small pan over low heat. Set aside to cool.
  2. Whisk eggs with the sugar until thick and pale.
  3. Sieve in the flour, baking powder and salt and fold together as gently as possible.
  4. Mix the milk and rose syrup and add bit by bit, stirring gently each time.
  5. Gently stir in the butter and chocolate mixture.
  6. Set 16 of the raspberries aside and gently stir in the remainder.
  7. 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.
  8. Bake at 180°C for 35 minutes until risen, firm to the touch and golden on top.
  9. Allow to cool, then cut into 16 squares.
Adapted from Peach and White Chocolate Cake on Tin and Thyme
Adapted from Peach and White Chocolate Cake on Tin and Thyme
Tin and Thyme

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.

Calendar Cakes also has a fruity theme this month, so I am sending this off to Laura Loves Cakes and Dolly Bakes.



  1. The Ordinary Cook

    26th July 2013 at 9:50 am

    I like the sound of this and of the Liskeard Pop-up cafe. Tell me more.


    26th July 2013 at 10:10 am

    A combination of my favourite ingredients white chocolate and raspberries, heaven!!

  3. Angie Schneider

    26th July 2013 at 10:37 am

    Both white chocolate and raspberries are our favourites. These fruit cake bars look divine!

  4. Alessandra

    26th July 2013 at 12:20 pm

    perfeito , bjs

  5. Johanna GGG

    26th July 2013 at 12:38 pm

    great combination of flavours – raspberry and white chocolate go together so well and is one of my favourite ways to eat white chocolate – rose syrup sounds great too – and am interested to see a new approach to writing the recipe – looks great

  6. Jean

    26th July 2013 at 12:55 pm

    This cake looks delicious and thanks for the link to the preparation of rose syrup.
    I’m intrigued and going to have a go at that this very day !!

  7. belleau kitchen

    26th July 2013 at 4:22 pm

    so beautiful… I love the rose and raspberry combo, it’s stunning!.. your cake is STUNNING!

  8. Katharine

    26th July 2013 at 5:44 pm

    Anything with ‘Rose’ in the title sounds so immediately appealing and perfect for this gorgeous weather. These certainly don’t disappoint, they sound delicious as does your rose, rhubarb and polenta cake – wondeful!

  9. Katie

    27th July 2013 at 6:41 am

    The raspberries look so pink and pretty and I love the sound of combining it with the rose syrup

  10. The Caked Crusader

    28th July 2013 at 3:45 pm

    It look so beautiful photographed in the sunshine

  11. Miss C Flash

    28th July 2013 at 6:04 pm

    This cake looks delicious :- ) x

  12. Karen S Booth

    30th July 2013 at 2:02 pm

    OH yes oh yes, all of my favourite ingredients and with a splash of rose too,cannot be missed out in summer baking! Karen


    31st July 2013 at 2:18 am

    What a delicious combination, especially with rose added.

  14. Laura Loves Cakes

    14th August 2013 at 8:40 pm

    Thanks for entering July’s Calendar Cakes Challenge… I’ve now posted the round up… a little delayed as I’ve been away on holiday. Thanks again 🙂

  15. Eileen Teo

    12th July 2015 at 5:02 am

    Love the sound of the rose syrup! It must be so flavoursome and delicious! What a great combination with white chocolate and raspberries!

    • Choclette

      12th July 2015 at 5:32 pm

      Rose syrup is one of my favourite summer treats. If you’re interested, I’ve just done a dedicated post on it with more information. /2015/06/rose-syrup-and-what-to-do-with-it/

  16. Jenny @ The Brick Castle

    15th July 2015 at 12:21 pm

    I bet that’s awesome. Dark chocolate and raspberry is really one of my ultimate favourites, and adding the Rose syrup is such an unusual move, but one that really must add so much depth *runs off to order rose syrup*… 🙂

    • Choclette

      15th July 2015 at 12:38 pm

      Thanks Jenny. It’s so easy to make your own roses if you can get access to some scented unsprayed ones. I’ve updated the recipe on my blog recently – /2015/06/rose-syrup-and-what-to-do-with-it/


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