I’m so happy that Spring is here and the days are getting warmer and longer! Somehow I’ve always craved for fruity, light cakes during Spring and Summer so I created this recipe to satisfy my cravings. Hope that you’ll enjoy this cake as much as I did.

Nutrition per slice (16 servings)

Ingredients

1. 150g plain self raising flour
2. 100g wholemeal self raising flour
3. 100g butter
4. 80g caster sugar
5. 150g white chocolate
6. 150ml milk
7. Zest 1 lemon
8. 2 tsp vanilla extract
9. 2 large eggs
10. 250g raspberries

Directions

Preparation time: 15 min
Baking time: 40min or when skewer comes out clean

1. Preheat the oven to 160 degrees
2. Grease a 20cm square cake tin
3. Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently
4. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes
5. Beat 2 large eggs together with 2 tsp of vanilla essence and lemon zest
6. Add vanilla and eggs to chocolate mixture and stir until well combined
7. Stir flour together in a large bowl
8. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms. Repeat with another cup of the chocolate mixture. Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps
9. Pour the cake mixture into the cake tin
10. Sprinkle fresh or frozen raspberries on top of the cake mixture
11. Place it in the oven to bake for 40min or when the skewer comes out clean

There you have it! The perfect cake for summer!