Try Jane Dunn’s White Chocolate & Raspberry Cake recipe for a showstopper at any summer gathering. Its light, fruity flavours make it an irresistible treat.
Jane Dunn has baked on This Morning and her blog was voted the top baking blog of 2020 by Vueilo. Her recipes have been featured in Cosmopolitan and Baking Heaven Magazine. Focussing on bakes for every occasion and for all skill levels, Jane loves to experiment with classic flavours and different combinations. Whether it’s cakes, cookies, cheesecakes, or desserts she has something that everyone would enjoy. Her aim is to get everyone baking, even if it’s the first time using a whisk, or someone who has been in the restaurant industry for years… there is something for everyone.
Jane will be cooking live on the Festival Kitchen at the Good Food Festival at Goodwood Racecourse on Sunday 18 August.
You can also catch Jane cooking live in the Big Kitchen at the Good Food Show Winter on Sunday 24 November.
Serves: 12
Cooking time: C45 mins
Difficulty: Medium
Ingredients
For the cake
- 250g butter, softened
- 250g caster sugar
- 5 eggs
- 250g self-raising flour
- 1 tsp baking powder
- 200g fresh raspberries
For the buttercream
- 200g white chocolate
- 200g butter, softened
- 450g icing sugar
To decorate
- 50g white chocolate, melted
- 100g fresh raspberries
- 15g freeze-dried raspberries
Method
1. Heat the oven to 180C/160C fan/gas 4. Line two 20cm round cake tins with baking parchment.
2. For the cake, tip the butter and sugar into a bowl and mix until light and fluffy. Add the eggs, flour and baking powder, then beat again until combined. Fold through the raspberries.
3. Divide the mixture between the two tins evenly. Bake for 40-45 mins until golden, risen and a skewer inserted into the middle comes out clean. Leave the cakes to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
4. Meanwhile, make the buttercream. Melt the white chocolate in the microwave, or in a bowl set over a pan of simmering water, until smooth. Leave the chocolate to cool for 10 mins.
5. Beat the butter in a new bowl for a few minutes until loose and softened. Add the icing sugar and beat again until well combined. Add the cooled, melted white chocolate and beat again. If necessary, add 1 tbsp boiling water at a time, beating between each addition, to soften the buttercream slightly.
6. To assemble, put one sponge onto a serving plate and pipe or spread half of the buttercream on top. Put the second sponge on top, then pipe or spread the remaining buttercream on top. Decorate with a drizzle of melted white chocolate, fresh raspberries and a sprinkle of freeze-dried raspberries.
See also: Slow-Cooked Courgettes with Mint
