Hot on the tail of World Baking Day, Mike Hawkes of The Bearded Bakery has shared with us another delicious recipe.This time, we're going to take a look at how to make a subtle but indulgent white chocolate and raspberry cake. Decorated with chopped pistachio nuts and blue cornflower, this simple decoration still gives your bake a visual edge. The ideal accompaniment to an ice cold G&T!
- 200g unsalted butter, chopped into small cubes, plus extra for greasing
- 100g white chocolate, broken into pieces
- 4 large eggs
- 200g caster sugar
- 200g self-raising flour
- 175g raspberries, fresh or frozen
- 100g white chocolate
- 150g unsalted butter, softened
- 200g icing sugar
- ½ tsp vanilla extract
- Full fat milk (potentially a splash)
- 20g pistachios, roughly chopped or crushed
- Cornflowers, for scattering
- Preheat your oven to 180°C(160°C fan assisted) then grease and line two 20cm cake tins.
- Melt the butter with the chocolate slowly in a heat proof bowl over a saucepan of gently simmering water. Don't let the water touch the bottom of the bowl. Stir continuously until it's all melted and combined.
- Allow to cool for a few minutes.
- On a medium setting, whisk in the eggs and sugar, followed by the flour and then finally the raspberries.
- Once it has *just* combined, divide evenly between the prepared tins and place in the center of your pre-heated oven.
- Bake for 20-25 minutes, until a tooth pick inserted in the center comes out clean.
- Melt the white chocolate, using the same method as above.
- Beat the softened butter with the sieved icing sugar until creamy.
- Add the white chocolate and vanilla and continue to beat on a high speed whipping the frosting until it's white and creamy. I added a splash of full fat milk to get it to the right consistency, but you may not need to do so.
- Cut the domes off of both layers.
- Pipe an outer edge onto the bottom layer and spread a good thick layer of buttercream. Sprinkle with small pieces of chopped raspberries if you have any left.
- Place the top layer gently on top and roughly cover the top.
- Scatter with the crushed pistachios and cornflowers, if using.
- Serve with a gin & tonic.
You can see the original recipe over at The Bearded Bakery, along with many other delicious treats.
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