- Prep Time: 20 Min
- Cooking Time: 50 Min
- Difficulty: Medium
- 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
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.