Raspberry & White Chocolate Cake with Mascarpone Frosting

Method

1. 1. Preheat heat the oven to 1160°C/140°C fan/320°F/Gas Mark 3. Grease and line a 2lb loaf tin.
2. 2. Add the butter and 100g of the white chocolate into a heatproof bowl and set over a pan of barely simmering water. Allow the butter and white chocolate to melt slowly, stirring until smooth.
3. 3. When the butter and chocolate have melted, remove from the heat and allow to cool for 10 minutes, then beat in the eggs and sugar with an electric whisk until well combined. Toss the raspberries and remaining 75g white chocolate into the flour and then fold into the wet ingredients.
4. 4. Pour the mixture into the tin and bake for 50 minutes - 1 hour, or until golden brown and a skewer inserted into the centre comes out clean. Remove the cake from the oven and allow to cool in the tin for 10 mins before turning out onto a wire rack to cool completely.
5. 5. Whilst the cake cools, make the icing. Sieve the icing sugar and cornflour together into and stir to combine. Place the mascarpone, vanilla bean paste and icing sugar/cornflour mix into a bowl and whisk together for a few minutes until combined. Place into the fridge until needed.
6. 6. When ready to ice, place the mascarpone mix on top of the cooled loaf cake and using an offset spatula, smooth out to the edges to cover the top of the cake. Top with the extra fresh raspberries and then shave over some white chocolate just before serving.

• Summer
• raspberry cake
• white chocolate & raspberry cake

Ingredients

• US
• METRIC