White Chocolate, Almond and Raspberry Cake with Raspberry Frosting and White Chocolate Drizzle
(serves 8)
Taken from Sue Lawrence’s A Cook’s Tour of Scotland.
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Drizzle: White chocolate and raspberry icing | What do I need?
100g (3 ½ oz) quality white chocolate
150g (5 ½ oz) unsalted butter, softened
150g (5 ½ oz) golden caster sugar
2 large free-range eggs
100g (3 ½ oz) self-raising flour, sifted
Salt, a pinch
50g (1 ¾ oz) ground almonds
200g (7 oz) raspberries
200g (7 oz) golden icing sugar, sifted
What do I do?
Pre-heat the oven to 180°C/ 350°F/ Gas 4. Base line and butter a deep 18cm/ 7 inch cake tin.
Melt the chocolate over a pan of hot water.
Beat the butter and caster sugar until fluffy then stir in the eggs one by one.
Fold in the flour, salt and the almonds, then, once thoroughly combined, stir in most of the melted chocolate, leaving about one tablespoon to drizzle. Tip into the prepared tin.
Take 100g of raspberries and poke these into the surface all over. Very gently smooth over with a spatula so the batter almost covers the berries. Don’t worry if some poke out.
Bake in the oven for about 45 minutes, covering loosely with foil for last 10 minutes.
Aga cooking
2 oven Aga: Use the Aga Cake Baker and cook for about 35 minutes.
3 and 4 oven Aga: Cook on the lowest set of runners in the baking oven for 40-45 minutes.
Test for readiness by inserting a wooden cocktail stick; it should come out clean.
Invert on to a wire rack to cool.
Purée the remaining raspberries then push them through a sieve to eliminate the pips. Beat in the icing sugar until smooth.
Once the cake is cool, spread the icing over the top. Re-melt the chocolate, if necessary, and drizzle over the top in zigzags or straight lines.
Visit our own Agalinks page for a book review of Sue Lawrence's
A Cook's Tour of Scotland
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