Because I bought 2 punnets of raspberry and made muffins with the first punnet, I had one punnet of raspberry left in the fridge.
I was pretty determined that I was going to MAKE SOMETHING with them before they go bad - raspberries are not exactly cheap in Singapore so wasting them is not an option.
I didn't know what I was going to make, so I googled. Then I saw this recipe.
The best part of it was that the recipe required 175g of raspberries, which was basically what I had left!
Since I reduced the sugar that went into the cake (as I always do), the cake was not overly sweet at all.
If you want to have a go at making this cake, here are the step-by-step instructions.
In a heavy-bottom saucepan, add the white chocolate and cubed butter. Melt this over low heat, stirring until all the chocolate and butter has melted.
Place the chocolate and 100ml of the cream in a heat-proof bowl and place it over a ban marie.
If you prefer a more runny ganache, add the rest of the cream and beat it into the mixture.
And cut a huge chuck for yourself as a reward.
And perfect for tea break!
White Chocolate and Raspberry Cake (Serves 8-10)
Adapted from BBC Goodfood
For the Cake:
200g unsalted butter, chopped into small cubes, plus extra for greasing
100g white chocolate, broken into pieces
4 large eggs
200g caster sugar - I reduced this by 50%
200g self-raising flour,sited
175g raspberries, fresh or frozen - I used fresh raspberries
For the ganache:
200g white chocolate, chopped
250ml double cream
A little icing sugar, for dusting
Heat oven to 180°C/160°C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. (I used normal 8" baking pan). Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally. (I melted mine in a heavy-bottom saucepan).
When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don’t be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.