Our mouth-watering Raspberry and White Chocolate Cake, baked to perfection in the Mary Berry 20cm Sandwich Tins, is the ideal weekend treat. Bursting with fruity raspberry flavours and adorned with beautiful crystallised flowers and fresh raspberries, it's sure to make your loved ones feel extra special. Many thanks to AGA Specialist Dawn Roads for this lovely recipe.
Serves 10
225g butter, softened
225g caster sugar
Grated zest of 1 lemon
4 large eggs, beaten
225g self raising flour
1 tsp baking powder
100g white chocolate chips
100g fresh raspberries, halved
400g white chocolate, broken up
200ml double cream
Decoration:
Fresh raspberries, as needed
Freeze dried raspberries, optional
Meringue kisses, as needed
Fresh or crystallised edible flowers (not ones that have been sprayed with insecticide) such as primroses, violets or violas, as needed
Icing sugar, as needed
Preparation Time: 28 minutes. Cooking Time: 27 minutes.
1. Cream the butter, sugar and lemon zest together until light and fluffy.
2. Gradually beat in the eggs, adding a little flour at the end to avoid curdling.
3. Fold in the flour, white chocolate chips and raspberries. Divide the mixture between two 20cm sandwich cake tins.
4. Place the cake tins in the oven. CAST OVEN: on the oven grid shelf placed on the floor of the baking oven or oven on the B4 setting. FAN OVEN: preheated to B4/160°C/325°F. Bake for for 30-35 minutes, until the cakes have risen, golden and cooked.
5. Let the cakes cool for about 10 minutes then remove them from the tins and place them on a cake cooling rack to go completely cold.
6. To make the ganache; place the white chocolate into a heat proof bowl.
7. Heat the double cream in a saucepan on the simmering plate, hotplate on simmering setting or induction on medium heat until just bubbling.
8. Pour the hot cream over the melted chocolate and leave for 2-3 minutes to melt the chocolate.
9. Beat together until smooth. This icing is easy flowing and will benefit from being refrigerated for an hour before using.
10. Sandwich the cakes together with half the ganache, raspberries and spread the other half on the top. Decorate with raspberries, meringue kisses and the flowers (if desired). Sift over icing sugar just before serving.
CRYSTALLISED EDIBLE SPRING FLOWERS:
1. To make the decoration, choose some spring flowers such as primroses, violets or violas. Always check that any flowers you use are edible and organic (i.e. no use of insecticides).
2. Brush lightly over the petals with some egg white – a small paint brush is the best – then dip into caster sugar and put to dry out in a warm place, next to the AGA is ideal or placed on a cooling rack on the warming plate.
