Raspberry and white chocolate birthday cake, with vanilla butter icing

My wonderful ma-ma absolutely wowed me a number of weeks ago: she offered me a freshly baked raspberry and white chocolate muffin and it was quite frankly one of the most gorgeous cakes I've ever been so blessed to eat.

So, with my 21st birthday coming up, I decided to adopt her delightful recipe and turn it into a celebration cake, based on her madeira recipe, and topped with buttercream and pink piping...

125g butter
125g sugar
200g self-raising flour
2-3 eggs (2 medium and 1 small, or 2 large)
Grated lemon zest
Few drops vanilla essence
White chocolate (I used Magnum)
Frozen raspberries (for extra vivaciousness)

Butter icing
50g butter
100g icing sugar
Few drops vanilla essence

How to

Cream together butter and sugar, before mixing in the flour - add eggs as you go to keep the mixture smooth and easy to stir.
Add in the zest and vanilla essence (as much as you desire), and then chop up approximately half a bar of thin white chocolate.
Drop in the chocolate and then stir in a few tablespoons full of frozen raspberries (or fresh raspberries if in season).
Pour into a tin lined with greaseproof paper and pop in the oven for approximately 45 minutes to 1 hour.
Whilst the cake is baking, place room-temperature butter and icing sugar in a bowl, and cream 'til smooth; then add some vanilla essence.
Apply when the cake is cooled and decorate to your heart's content :)

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