Nigella Raspberry and White Chocolate Cake is made with butter, white chocolate, raspberries, self-raising flour, caster sugar, ground almonds, baking powder, vanilla extract, eggs, milk, and icing sugar. This British Raspberry and White Chocolate Cake recipe takes about 1 hour to prepare and can serve up to 10 people.
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Why You’ll Love This Nigella Raspberry and White Chocolate Cake Recipe:
- Delicious Flavor Combo: Raspberries and white chocolate create a yummy mix of sweet and tangy tastes that you’ll enjoy.
- Soft and Moist Texture: This cake is soft and moist, thanks to the ground almonds. It’s light and fluffy, making it easy to eat.
- Looks Beautiful: With red raspberries scattered throughout and a sprinkle of icing sugar on top, this cake looks as good as it tastes. It’s perfect for impressing guests or as a centerpiece for any occasion.
What Is Nigella Raspberry And White Chocolate Cake Recipe?
Nigella Raspberry and White Chocolate Cake is a moist cake made with white chocolate, fresh raspberries, butter, flour, sugar, eggs, vanilla extract, and milk. This cake features a moist and tender texture, with bursts of fruity sweetness from the raspberries and rich creaminess from the white chocolate. It’s perfect for any occasion and sure to impress with its beautiful presentation and irresistible flavor combination.
Nigella Raspberry And White Chocolate Cake Ingredients
- 200g softened butter
- 200g chopped white chocolate
- 200g raspberries
- 200g self-raising flour
- 200g caster sugar
- 100g ground almonds
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 4 eggs
- 80ml milk
- Icing sugar, for dusting
Nigella Raspberry And White Chocolate Cake Instructions
- Preheat your oven to 180°C (350°F). Grease and line a round cake pan with parchment paper.
- Melt the white chocolate in a heatproof bowl over simmering water or in the microwave, stirring occasionally until smooth. Set aside to cool slightly.
- In a large bowl, whisk together the melted butter and caster sugar until frothy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the melted white chocolate to the butter mixture, stirring until well combined.
- In a separate bowl, sift together the self-raising flour, ground almonds, and baking powder. Gently fold this dry mixture into the chocolate batter.
- Stir in the milk until the batter is smooth and well combined.
- Carefully fold in the raspberries, distributing them evenly throughout the batter.
- Spread the batter evenly into the prepared cake pan using a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the cake with icing sugar for a decorative finish.
Recipe Tips
- Use Fresh Raspberries: For the best flavor and texture, use fresh raspberries in Nigella’s Raspberry and White Chocolate Cake. Avoid using frozen raspberries, as they can make the cake too soggy.
- Properly Melt The White Chocolate: Be careful when melting white chocolate to avoid it becoming gritty. Stir it regularly and melt it over low heat or in the microwave in short bursts of 30 seconds each.
- Fold In Raspberries Gently: To prevent squishing the raspberries, gently fold them into the batter. This ensures a more even distribution of raspberries throughout the cake.
- Adjust Sweetness If Desired: You can adjust the amount of sugar in the recipe to your liking. Keep in mind the balance between the sweetness of the white chocolate and the tartness of the raspberries for a delicious flavor.
- Allow The Cake To Cool Completely: After baking, let the cake cool completely before cutting or decorating it. This allows the flavors to meld and the cake to set, resulting in a moist and well-structured cake.
What To Serve With Raspberry And White Chocolate Cake?
Serve nigella Raspberry and White Chocolate Cake with a bit of lightly sweetened whipped cream or a scoop of vanilla ice cream.
How To Store Raspberry And White Chocolate Cake?
- In The Fridge. Cool the Traditional Nigella Raspberry and White Chocolate Cake before storing. Prevent drying by wrapping it tightly in plastic wrap or storing it in an airtight container. Store for 3–5 days at room temperature or in the fridge.
- In The Freezer. Cool the Traditional Nigella Raspberry and White Chocolate Cake before freezing. Wrap portions of the entire cake in plastic wrap, aluminum foil, or freezer bags. Freeze for 3 months with a date.
How To Reheat Raspberry And White Chocolate Cake?
- In The Oven Method. Set the oven to 325°F (160°C). Tent the cake with foil. Bake the cake for 10 minutes until it’s hot in the middle. Let the dish cool for a few minutes before serving.
- In The Microwave Method. Put the cake on a microwave-safe platter. The cake should be microwaved for 20–30 seconds at medium power to reach the desired temperature. Don’t overcook the cake.
FAQs
How Do I Prevent The White Chocolate From Seizing When Melting It For The Cake?
To prevent white chocolate from seizing, ensure all utensils and bowls are completely dry, and melt it gently over low heat or in short bursts in the microwave, stirring frequently until smooth.
What Can I Substitute For White Chocolate In The Recipe?
If you need to substitute white chocolate in a recipe, you can use an equal amount of a white chocolate alternative, such as white chocolate chips, or opt for a different type of chocolate, such as milk or dark chocolate, depending on your preference.
Can I Add Other Fruits To The Cake Along With Raspberries?
You can add other fruits like blueberries or strawberries to the cake alongside raspberries for a mixed berry variation.
Is It Possible To Add Nuts To The Cake For Added Crunch?
Yes, you can add chopped nuts such as almonds or hazelnuts to the cake batter for added crunch and texture, adjust quantities to your preference.
Try More Nigella Recipes:
- Nigella White Chocolate Cheesecake
- Nigella Sunken Amaretto Chocolate Cake
- Nigella Gluten Free Chocolate Cake
Nigella Raspberry And White Chocolate Cake Nutrition Facts
Amount Per Serving
- Calories: 350 calories
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 150mg
- Carbohydrates: 40g
- Fiber: 1-2 grams
- Sugars: 25-30 grams
- Protein: 4g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Raspberry And White Chocolate Cake
Description
Nigella Raspberry and White Chocolate Cake is made with butter, white chocolate, raspberries, self-raising flour, caster sugar, ground almonds, baking powder, vanilla extract, eggs, milk, and icing sugar. This British Raspberry and White Chocolate Cake recipe takes about 1 hour to prepare and can serve up to 10 people.
Ingredients
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a round cake pan with parchment paper.
- Melt the white chocolate in a heatproof bowl over simmering water or in the microwave, stirring occasionally until smooth. Set aside to cool slightly.
- In a large bowl, whisk together the melted butter and caster sugar until frothy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the melted white chocolate to the butter mixture, stirring until well combined.
- In a separate bowl, sift together the self-raising flour, ground almonds, and baking powder. Gently fold this dry mixture into the chocolate batter.
- Stir in the milk until the batter is smooth and well combined.
- Carefully fold in the raspberries, distributing them evenly throughout the batter.
- Spread the batter evenly into the prepared cake pan using a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the cake with icing sugar for a decorative finish.
Notes
- Use Fresh Raspberries. Nigella’s Raspberry and White Chocolate Cake is best made using fresh raspberries for their flavor and texture. Do not use frozen raspberries because they will cause the cake to become too soggy.
- Properly Melt The White Chocolate. White chocolate can seize and become gritty if heated too much during the melting process. Make sure to stir it regularly when melting it over low heat or in the microwave in 30-second increments.
- Fold In Raspberries Gently. To avoid squishing the raspberries, fold them in gently as you add them to the batter. This makes for a more uniform cake all around.
- Adjust Sweetness If Desired. You can adjust the amount of sugar in the recipe to suit your taste. Be mindful that the contrast between the white chocolate’s sweetness and the raspberries’ tartness results in a pleasing balance.
- Allow The Cake To Cool Completely. Wait until the cake has cooled completely after baking before cutting it or decorating it. This gives the flavors time to meld and the cake time to set, resulting in a cake that is both moist and well-structured.