White chocolate and raspberry cake recipe
 If you like your cakes sweet and fruity, this white chocolate and raspberry cake will put a smile on your face. Topped with an indulgent cream cheese and white chocolate frosting, it's a cake you can happily serve as a dessert. 175g/6oz unsalted butter, softened, plus extra for greasing175g/6oz golden caster sugar225g/8oz self-raising flour¼ tsp baking powder3 medium free-range eggs100g/3½oz plain yoghurt1 tsp vanilla extractpinch salt75g/2¾oz white chocolate, finely chopped125g/4½oz raspberries, plus a few extra to decorate (optional) 175g/6oz unsalted butter, softened, plus extra for greasing 175g/6oz golden caster sugar 225g/8oz self-raising flour ¼ tsp baking powder 3 medium free-range eggs 100g/3½oz plain yoghurt 1 tsp vanilla extract pinch salt 75g/2¾oz white chocolate, finely chopped 125g/4½oz raspberries, plus a few extra to decorate (optional) 100g/3½oz white chocolate250g/9oz cream cheese75g/2¾oz icing sugar 100g/3½oz white chocolate 250g/9oz cream cheese 75g/2¾oz icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep, 23cm/9in round cake tin with baking paper. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. Fold through the white chocolate followed by half the raspberries. Scrape the batter into the tin and level the top with a back of a spoon. Scatter over the remaining raspberries.Bake in the middle of the oven for 45–55 minutes, or until a skewer poked into the middle comes out clean. Leave to cool in the tin for 5 minutes, then remove from the tin and leave to cool completely. To make the icing, set aside one of the remaining white chocolate squares, then roughly chop the rest. Melt the chopped chocolate in a heatproof bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water – or in a microwave using short blasts of low heat. Mash the cream cheese and icing sugar together in a big bowl. Drizzle over the melted chocolate and use an electric whisk to beat together until just combined. Swirl the icing over the cooled cake, then grate over the last square of chocolate. Dot a few extra raspberries over to decorate, if you like. Any leftovers will keep in an airtight container for 3–4 days. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep, 23cm/9in round cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep, 23cm/9in round cake tin with baking paper. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. Fold through the white chocolate followed by half the raspberries. Scrape the batter into the tin and level the top with a back of a spoon. Scatter over the remaining raspberries. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. Fold through the white chocolate followed by half the raspberries. Scrape the batter into the tin and level the top with a back of a spoon. Scatter over the remaining raspberries. Bake in the middle of the oven for 45–55 minutes, or until a skewer poked into the middle comes out clean. Leave to cool in the tin for 5 minutes, then remove from the tin and leave to cool completely. Bake in the middle of the oven for 45–55 minutes, or until a skewer poked into the middle comes out clean. Leave to cool in the tin for 5 minutes, then remove from the tin and leave to cool completely. To make the icing, set aside one of the remaining white chocolate squares, then roughly chop the rest. Melt the chopped chocolate in a heatproof bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water – or in a microwave using short blasts of low heat. To make the icing, set aside one of the remaining white chocolate squares, then roughly chop the rest. Melt the chopped chocolate in a heatproof bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water – or in a microwave using short blasts of low heat. Mash the cream cheese and icing sugar together in a big bowl. Drizzle over the melted chocolate and use an electric whisk to beat together until just combined. Mash the cream cheese and icing sugar together in a big bowl. Drizzle over the melted chocolate and use an electric whisk to beat together until just combined. Swirl the icing over the cooled cake, then grate over the last square of chocolate. Dot a few extra raspberries over to decorate, if you like. Any leftovers will keep in an airtight container for 3–4 days. Swirl the icing over the cooled cake, then grate over the last square of chocolate. Dot a few extra raspberries over to decorate, if you like. Any leftovers will keep in an airtight container for 3–4 days. Recipe tips If you want to keep and eat this cake in a tin over a few days, omit the extra raspberries on top, or even poke in one or two as you serve each slice. To make a simpler version, omit the frosting and cover with a dusting of icing sugar instead. This would also make a great cake to take camping.