ad

Welcome to Nigella

Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo

Related Recipes

White chocolate, almond and raspberry cake

Delicious as a cake or cupcakes! I made this as a cake and it turned out perfect (: It's sweet without being too much. For making as cupcakes: it will make eight - bake for half the time then ice as for the cake. Prep time: 20 min Cook time: 45 min Serves: 8

Recipe posted by

Ingredients

  • 100g good quality white chocolate
  • 150g unsalted butter, softened
  • 150g caster sugar
  • 2 large eggs
  • 100g self-raising flour
  • pinch of salt
  • 50g ground almonds
  • 200g rasberries
  • 200g golden icing sugar

 

Method

Serves: 8

  1. 1. Preheat the oven to 180ºC and base-line and butter a deep 18cm cake tin. Melt the chocolate over a pan of hot water. Beat the butter and caster sugar until fluffy then stir in the eggs one by one. Fold in the flour, salt and the almonds, then once thoroughly combined, stir in most of the melted chocolate (you need to leave about 1 tablespoon to drizzle).   
  2. Tip into the prepared tin. Take 100g raspberries and poke these into the surface all over. Very gently smooth over with a spatula so the batter almost covers the berries. Do not worry if some poke out.  
  3. Bake in the oven for about 45 minutes, covering loosely with foil for the last 10 minutes. Test for readiness by inserting a wooden cocktail stick; it should come out clean. 
  4. Invert on to a wire rack to cool. Purée the remaining raspberries then push them through a sieve to eliminate the pips. Beat in the icing sugar until smooth. Once the cake is cool, spread the icing over the top. Re-melt the chocolate if necessary then drizzle over top in zigzags or straight lines.

 

Please note:

While all of Nigella 's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Comments

There are no comments at this time

Add Comment