Ingredients
Cake
- 325 g unsalted butter/baking spread
- 325 g caster sugar
- 6 medium eggs
- 325 g self raising flour
- 200 g raspberries
- 150 g white chocolate chips/chunks
Frosting
- 150 g unsalted butter
- 300 g icing sugar
- 150 g white chocolate (melted)
Decoration
- raspberries
- white chocolate
- freeze dried raspberries
Instructions
- Preheat the oven to 160ºc fan and line a 9×13” traybake tin
- Beat together the butter and sugar until fluffy
- Add the eggs, flour and mix until smooth
- Fold through most of the raspberries and white chocolate chips
- Top tip – coat the raspberries in flour to stop them sinking
- Pour the cake mix into the tin
- Sprinkle over the last few raspberries and white chocolate chips
- Bake in the oven for 40-45 minutes and then cool fully
- Beat the butter on its own until smooth
- Add the icing sugar and mix, and then add the white chocolate and mix again
- Spread over the sponge and then decorate with the raspberries, chocolate and freeze dried raspberries
Notes
- This cake will last for 3+ days once made
- You can freeze this cake for 3+ months with or without decoration
- I use these freeze dried raspberries
- I use this 9×13″ traybake tin
- I use this White chocolate in my baking
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