Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium saucepan, melt the white chocolate chips and butter over low heat. Stir constantly until smooth. Remove from heat and let cool slightly.
- In a large bowl, combine the granulated sugar and eggs. Use a whisk to beat until fluffy. Stir in the melted white chocolate mixture and vanilla extract until well incorporated.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with the milk. Mix until just combined.
Baking
- Gently fold in the fresh raspberries, taking care not to break them too much.
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
- Once cool, serve as is or decorate with extra melted white chocolate or a raspberry sauce.
Notes
Consider adding a teaspoon of almond extract for a lovely nutty background flavor. Don’t over mix to keep that lovely airy texture. Raspberries can be swapped for strawberries or blueberries. Use high-quality white chocolate for the best flavor. Store covered at room temperature for up to 3 days or in the refrigerator for about a week.