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- 190g - butter
- 250ml - milk
- 375ml - castor sugar
- 5ml - vanilla essence
- 150g - white chocolate, chopped
- 500ml - (240g) cake flour
- 7.5ml - baking powder
- 200ml - fresh or frozen raspberries
- - WHITE CHOCOLATE GANACHE:
- 100g - white chocolate
- 100ml - cream
Makes 1 cake
Oven temperature: 160ºC
Preheat the oven. Grease a round cake tin and line the bottom with greased baking paper.Place the butter, milk, castor sugar, vanilla essence and chocolate in a small saucepan and heat over a low heat. Stir until smooth and leave aside to cool.
Add the eggs and beat until mixed. Sift the cake flour and baking powder into a mixing bowl, add the chocolate mixture and beat until smooth. Fold in the raspberries. Pour the batter into the cake tin and bake for about an hour or until done when tested with a skewer.
Prepare the ganache: Melt the chocolate and cream, spread over the cooled cake and decorate with chocolate roses.
Words and image:Home magazine
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