If you’re celebrating something special, then this moist raspberry cake is the perfect accompaniment. The buttery cake is drizzled with a decadent white chocolate ganache – but beware, the raspberry curd is so good it almost steals the show.
125g punnet Driscoll’s raspberries, to decorate
250g unsalted butter, softened, plus extra melted, for greasing
1 1/ 2 cups (330g) caster sugar
6 large eggs, separated
1 1/ 2 cups (375ml) natural yoghurt
finely grated zest of 2 lemons
3 cups (450g) self-raising flour, plus extra for dusting
2 teaspoons baking powder
2 x 125g punnets Driscoll’s raspberries
125g punnet Driscoll’s raspberries
1/ 2 cup (110g) caster sugar
4 large egg yolks
1 lemon, zest finely grated & juiced
75g unsalted butter, diced
White chocolate ganache
250g white chocolate melts
125ml thickening cream
Preheat oven to 180°C. Heavily grease a 23cm (base measurement) Bundt pan with melted butter. Dust generously with flour to coat. Tap out excess flour.
To prepare cake, cream butter and sugar together in a medium bowl using an electric mixer, until pale. Add the egg yolks, one at a time, beating between each addition. Add yoghurt and lemon zest and beat to combine. Sift in the flour and baking powder and mix to combine.
In a separate bowl, whisk egg whites and salt together using an electric mixer, until stiff peaks form.
Add a large spoonful of whites to the batter and stir to combine and loosen mixture. Fold through the remaining whites. Stir through raspberries. Pour into the prepared pan. Tap firmly on the bench a few times to remove any large air bubbles. Bake for 40–45 minutes, until cake springs back when gently pressed and toothpick comes out clean. Leave in pan for 10 minutes, to cool slightly. Turn out onto a cooling rack, to cool completely.
Meanwhile to prepare raspberry curd, puree raspberries in a food processor, until smooth. Combine raspberry puree, sugar, egg yolks, lemon zest and juice in a medium saucepan. Cook over low heat, stirring continuously, until mixture thickens and comes to simmer. Remove from heat and stir in butter until melted and combined. Strain through a fine mesh sieve into a small bowl. Cover surface with a piece of baking paper. Refrigerate until required.
Meanwhile to prepare white chocolate ganache, bring the cream to the boil in a small saucepan over medium heat. Place the chocolate in a small bowl, pour over the hot cream and set aside for 5 minutes, until melted. Stir until smooth and glossy. Cover surface with a piece of cling film. Refrigerate stirring occasionally, for 15 minutes, or until thick but still pourable.
Once cake is cooled, pour ganache over the top allowing it to drip down the sides. Top with fresh raspberries an edible flowers, to decorate. Set aside for 10 minutes, to set slightly.
Slice and serve with raspberry curd.
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