White chocolate, almond and raspberry cake

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By: Sue Lawrence

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This recipe is classed as intermediate

Rating 3.60 / 5 (103 votes)

Prep time:
20 min
Cook time:
45 min

This mixture can also be made as cupcakes - it will make eight - bake for half the time then ice as for the cake.

View more cupcake recipes


1. Preheat the oven to 180ºC and base-line and butter a deep 18cm cake tin. Melt the chocolate over a pan of hot water. Beat the butter and caster sugar until fluffy then stir in the eggs one by one. Fold in the flour, salt and the almonds, then once thoroughly combined, stir in most of the melted chocolate (you need to leave about 1 tablespoon to drizzle).

2. Tip into the prepared tin. Take 100g raspberries and poke these into the surface all over. Very gently smooth over with a spatula so the batter almost covers the berries. Do not worry if some poke out.

3. Bake in the oven for about 45 minutes, covering loosely with foil for the last 10 minutes. Test for readiness by inserting a wooden cocktail stick; it should come out clean.

4. Invert on to a wire rack to cool. Purée the remaining raspberries then push them through a sieve to eliminate the pips. Beat in the icing sugar until smooth. Once the cake is cool, spread the icing over the top. Re-melt the chocolate if necessary then drizzle over top in zigzags or straight lines.

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Latest Comment


Excellent! Made it twice for different guests and everyone loved it.

peterB11530 peterB11530  Posted 25 Oct 2011 12:18 AM

Flavour of the cake is nice but didnt work particularly well as a cupcake, visually at least, due to the dip in the middle. It is shown in the photo so I'm pretty sure its not just me!

blulou blulou  Posted 22 Sep 2011 10:33 PM

Where in Vancouver BC can I find golde icing sugar?

sylvander sylvander  Posted 26 Aug 2011 8:29 PM

Meant to add- I used frozen, whole raspberries and didn't measure, just poked them in, spaced nicely so that there were plenty, but not so many the cake would fall apart.

VL43566 VL43566 Posted 01 Jul 2011 9:08 AM

Made this as a 20cm diameter cake- excellent. Used regular butter and omitted the pinch of salt. Would try using unsalted butter next time and the pinch, though it was still delicious with regular butter. Used ~120g of white chocolate and put it all into cake mix. (I later melted about ~2 tablespoons extra to drizzle on top.)

I was reluctant to sieve the raspberry puree- time consuming, but I did and and very glad I did. The icing was excellent; but I didn't follow the icing sugar measures, I just had a bowl of puree, and added icing sugar out of the packet until I had a thin icing, more accurately a syrup in a beautiful red colour like in the photo above.

The cake was moist and lovely. The timing on this was very good for my oven, needing only about another 5 minutes.

Definitely going into the 'keeper' book- not many recipes do these days!

VL43566 VL43566 Posted 01 Jul 2011 9:04 AM

I made this for my husband's choir. I made it as a large cake and used frozen raspberries, defrosted and well drained, and just put a layer of cake mix, raspberries, then covered with the rest of the cake mix. Apparently they were fighting over the crumbs and one person commented it was the best cake he'd ever had. I never even got to try it!

LindaS91780 LindaS91780 Posted 16 Jun 2011 7:25 PM

yummy, just made these as valentines day cupcakes... love the icing with raspberries, but it was a little messy! ;-)

AoifeW26242 AoifeW26242 Posted 13 Feb 2011 9:33 PM

Delicious cake, I made it as one large cake rather than small ones. Icing was a lot lighter (more pink) than it looks in the picture, but tasted fabulous!

LJLJ LJLJ Posted 30 Mar 2010 11:01 AM

Lovely cake but very sweet in spite of the raspberries - too much icing for such a small cake, I would only use 4oz of icing sugar next time

pamS17394 pamS17394 Posted 03 Nov 2009 4:41 PM