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    Prep Time: 20 min
  • Cooker icon
    Cooking Time: 50 min
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    Difficulty: Medium
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    Makes: 1 cake or bundt


  • 300g Homepride self-raising flour
  • 300g unsalted butter
  • 300g golden caster sugar
  • 6 eggs
  • 50g ground almonds
  • 150g melted white chocolate
  • 100g raspberries, either chopped in half or quarters if large.
  • 2 tbsp of icing sugar for decoration
  • 100g raspberries for decoration.
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  • Pre heat oven to 150c fan/ gas mark 3/ 325f.

  • For this recipe I've used a Bundt tin, but you can use a regular cake tin if you don't have a Bundt.

  • Melt a knob of butter and using a pastry brush ensure all of the inside of the bundt tin is covered in butter (or grease your tin if using a cake tin). Sieve in some flour and ensure all of the tin is now coated in the flour, shake out any excess.

  • Using a stand mixer or hand mixer cream together the unsalted butter and golden caster sugar until pale and fluffy.

  • Mix together the Homepride self-raising flour and the sieved ground almonds.

  • Add 1 egg at a time followed by a tablespoon of the flour/almond mix, mixing between each addition until all eggs and flour are fully incorporated.

  • Melt the white chocolate in a heat proof bowl over a pan of boiling water.

  • When the chocolate has cooled slightly add to the cake mixture and mix in.

  • Fold in the chopped raspberries.

  • Add to the tin and level off with a spatula.

  • Bake for 50 mins- 1 hour or until a skewer comes out clean.

  • Decorate with icing sugar and fresh raspberries.