Instructions
1. Prepare the white chocolate
Melt the white chocolate gently using a double boiler (or microwave on low power, stirring regularly) until smooth.
2. Prepare the raspberries
If fresh: rinse gently and drain.
If frozen: thaw at room temperature and drain excess liquid.
3. Make the base mixture
In a large bowl, cream together softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
4. Add melted chocolate
Pour the melted white chocolate into the butter-sugar-egg mixture. Mix until fully combined.
5. Add vanilla
Stir in vanilla extract.
6. Incorporate dry ingredients
Sift flour and salt together. Gradually fold them into the wet mixture until smooth (avoid overmixing).
7. Add raspberries
Gently fold in raspberries, taking care not to crush them.
8. Prepare baking pan
Grease and flour a medium-sized cake pan. Pour in the batter.
9. Bake
Preheat oven to 180°C / 350°F.
Bake for 40–45 minutes or until golden and a skewer inserted in the center comes out clean.
10. Cool
Let the cake cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before serving.
Tips for Success
Use good-quality white chocolate for the best flavor.
Ensure all ingredients are at room temperature before starting.
Add raspberries at the end to keep their shape.
Test doneness with a toothpick or knife in the center.
Cool completely before slicing for cleaner cuts.
Dust with powdered sugar and add fresh raspberries before serving for a pretty finish.
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